This salad recipe is another example of a low GI high fibre food which is highly nutritious and will sustain your energy and hunger levels all day.
- 1 bunch of of Asparagus, char grilled (they taste better this way)
- 1/2 small pumpkin
- handful of green beans (steamed)
- 1 red capsicum
- 1 medium sized eggplant (salted then washed and patted dry)
- 1 cup of freekeh
- 1 red chillie (remove seeds for flavour without heat)
- 2 cloves garlic
- pinch of saffron strands
- chicken stock
- olive oil
- sea salt
- 1 tablespoon of grated ginger
- 1/2 to 3/4 teaspoon cumin seeds
- fresh lemon juice
- large handful each of fresh mint, parsley and chives
- Soak a pinch of saffron strands in hot water or stock and allow to steep until ready to use then lightly steam and char grill the beans and asparagus.
- Dice the pumpkin and eggplant into chunks and slice thick chunks of the capsicum. Arrange on a baking tray. Crush and mix the ginger and garlic into a bowl, add the cumin, olive oil and salt. Smother the veggies, and bake in oven at 150 degrees until tender or if you’re pushed for time, bake at 180 degrees and keep and eye on the eggplant and capsicum which will cook quicker than the pumpkin. Alternatively, par boil or steam the pumpkin to speed up the cooking time – allow to cool.
- Cook the freekeh according to packet instructions adding the soaked saffron. Transfer to a salad bowl and toss through the veggies and herbs then drizzle with a dash of olive oil and lemon juice to taste.
Variation: toss through marinated goats cheese fetta…Yum!