Devices & Accessories
Freekeh and broad bean salad
Prep. 20min
Total 2 h 30min
4 portions
Ingredients
Tofu feta
-
firm tofu pressed and cut into pieces (approx. 2 cm - see Tips)300 g
-
lemon juice60 g
-
filtered water120 g
-
apple cider vinegar120 g
-
dried oregano1 tbsp
-
salt½ tsp
Freekeh and broad bean salad
-
fresh mint leaves only2 sprigs
-
fresh flat-leaf parsley leaves only1 sprig
-
fresh coriander leaves only2 sprigs
-
freekeh100 g
-
filtered water1000 g
-
stock paste (see Tips)1 tsp
-
frozen broad beans200 g
-
baby cos lettuce cut into slices (1.5 cm)2
-
preserved lemon rind, finely diced2 tsp
-
lemon juice1 tbsp
-
salt1 - 2 pinches
-
ground black pepper1 - 2 pinches
Difficulty
easy
Nutrition per 1 portion
Protein
16.5 g
Calories
944.6 kJ /
224.9 kcal
Fat
6.8 g
Fibre
12.4 g
Carbohydrates
21 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in
Plant to Plate
120 Recipes
Australia and New Zealand
Australia and New Zealand
You might also like...
Chickpea ratatouille (gut health)
1 h
Smoky chipotle beans
30min
Stuffed butternut pumpkin with feta
1 h 50min
Herbed mushrooms with pearl barley and roasted hazelnuts
13 h 25min
Pearl barley risotto with asparagus
1 h 5min
Citrus quinoa salad with miso ginger dressing
1 h 15min
Pea and garden mint fritters
25min
Caribbean curry
40min
Pumpkin and tempeh bobotie
1 h 5min
Hearty lentil chilli
50min
Couscous with apricots, hazelnuts and feta, mixed vegetables
1 h 15min
Red lentil cauliflower dahl
35min