Freekeh, quinoa & clementine salad
Serves: 4
Cost CuttingEco FriendlyVegan Friendly
Gluten-free quinoa gives this dish an extra dose of protein
Ingredients:
250g Love Life Quick Cook Freekeh & Quinoa2 x 140g packs red chicory, halved lengthways
1 tsp coriander seeds, toasted and crushed
28g pack coriander, stalks chopped and leaves torn
2 jalapeño chillies, 1 finely sliced into rings, 1 finely chopped
1 tbsp avocado oil
8 clementines, 6 sliced and 2 juiced
2 small avocados, chopped
50g pistachios, toasted and roughly chopped
method:
- Toast the freekeh mix in a frying pan set over a medium-high heat for 5-7 minutes, until dark brown. Add 500ml water and boil rapidly for 5 minutes until evaporated. Gradually add more water (about 300-400ml) until the grains are tender and dry – about 5-10 minutes.
- Meanwhile, set another frying pan over a high heat and cook the chicory, cut side down until slightly charred. Transfer to a bowl and cover with clingfilm and allow to wilt.
- Mix the coriander seeds with the coriander stalks, jalapeños, avocado oil and clementine juice to make a dressing. Season well.
- Toss the chicory with the freekeh mix, dressing and remaining ingredients. Then scatter over the pistachios and serve.
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