Recipes
Freekeh Salad
10 minutes Preparation time
8 minutes Cooking time
4 servings Serves
Ingredients
1 cup wholegrain Freekeh
2½ cups water
1 tbsp golden raisins
50 g sunflower seeds, toasted
30 g goji berries
40 g pumpkin seeds, toasted
20 g slivered almonds, toasted
1/3 cup parsley, picked, washed and chopped
¼ cup coriander, picked, washed and chopped
Dressing
100 ml grape seed oil
25 ml honey
2 lemons juiced and zest
Miele Accessories
Method
Freekeh
- Place the freekeh and water into a deep solid steam tray and cover tightly with foil.
- Place in the Steam Oven and steam for 25 minutes at 100°C.
- Remove from the Steam Oven and allow to cool.
Dressing
- Mix all ingredients with a whisk or in a jar with a tight lid and shake for 30 seconds.
- Season to taste.
To Serve
- Place all ingredients in a large bowl and mix through dressing.
- Serve with roast chicken or tinned tuna.
Applicance Functions
Shannon Bennett
Shannon Bennett is a Melbourne-born chef, restaurateur, television personality and cookbook author. Best known as the founder and former owner of Vue de monde (Vue Group), which he sold in 2017, Bennett now resides in Byron Bay where he founded The Belongil — a multi-venue dining destination comprising Belongil Bistro, fine dining restaurant Feu, The Belongil Kiosk, and the hidden members’ bar Blind Tiger. Feu was recognised in Condé Nast’s Hot 50 as one of the world’s top new restaurants. Beyond hospitality, Bennett is passionate about the intersection of technology and dining, and has founded several successful ventures including Culinary Wonderland and OntheMonee.