FOOD

ROSA AND MARGO FLANAGAN Two Raw Sisters

PREP TIME: COOK TIME:

15 minutes 20 minutes FRIDGE SHELF LIFE: 3 days

INGREDIENTS: 1 cup freekeh 2 cups water 2 tbsp oil 1 head of broccoli, roughly chopped pinch of sea salt

MUSTARD LEMON OIL: 1 tsp wholegrain mustard 1 tsp capers, roughly chopped 3 tbsp extra virgin olive oil juice of 1 lemon pinch of sea salt 1⁄2 cup almonds, toasted and roughly chopped handful of herbs, roughly chopped 4 radishes, thinly sliced

METHOD:

Add the freekeh and water to a pot and bring to the boil. Reduce to a simmer and cook for 20 minutes.

While the freakeh is cooking, heat the oil in the pan. Once the oil is hot, add the broccoli and sea salt. Allow the broccoli to cook for 5 minutes – you want it to still have a ‘bite’ to it!

For the mustard lemon oil, add all the ingredients into a small bowl and mix until everything is well combined.

In a large mixing bowl, add the cooked freekeh, broccoli, almonds, herbs and radishes. Then drizzle over the mustard lemon oil. Gently toss everything together and serve.

Serves 6

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Freekeh broccoli salad

FRESH, FILLING AND LOADED WITH COLOURS AND TEXTURES, THIS IS THE PERFECT SALAD FOR WORK LUNCHES OR ENTERTAINING. UNLIKE MOST GRAINS, FREEKEH IS PACKED FULL OF FLAVOUR, TAKING ON A DELICIOUS SMOKY FLAVOUR. IF YOU DON’T HAVE FREEKEH, USE ANY OTHER GRAIN YOU HAVE AT HOME. SERVE THIS WITH YOUR CHOICE OF PROTEIN.