Recipe
Featuring ingredients from every essential food group, your body will thank you for this fresh, wholesome dish! It’s hearty enough on its own to be a main meal, and keeps well in the fridge if you’re preparing it with tomorrow’s lunch in mind.
You will need
Serves 2
- 200 grams farro or any heavy grain
- 1 litre water
- 2 stock cubes
- 100 grams of frozen peas
- 1 Lebanese cucumber
- 1 bunch of fresh mint
- 2 truss tomatoes
- 60 grams roasted macadamias
- 50 ml extra virgin olive oil
- Salt and pepper
For the pickled onions:
- 1 red onion
- 70 ml of white wine vinegar
- 30 ml water
- 1 tablespoon caster sugar
- 1 garlic clove, crushed
To serve:
- 3 tablespoons natural coconut yogurt
- 1 lemon, juice only
- Flatbreads
Recipe: Simon Toohey
Directions
10 mins to prep
30 mins to cook
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Step 1
First prep the pickled onion. Dice the onion and place in a bowl. In a small pot, add all the other pickled onion ingredients, and bring to the boil. Pour over the onion and let sit until cool. (These will last in the fridge for a while!)
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Step 2
Place the farro or grain in water with the stock cubes and bring to the boil until the grain is soft. Remove from heat and rinse in cold water until cool. Let drain and then add to a bowl.
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Step 3
Fill the pot with some more water and bring to the boil. Add in peas and blanch briefly. Strain the peas, rinse with cold water, set aside.
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Step 4
Dice up the cucumber; roughly chop the mint, tomatoes and roasted macadamias; add all these to the farro. Pour in the oil and stir through, along with salt and pepper.
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Step 5
Mix everything together in a bowl. Mix the lemon juice with the yogurt and dollop or drizzle on top. Serve with flatbreads if you like, or just a spoon!
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Recipe: Simon Toohey
