Freekeh, feta, pecan and pear bowl
55 g, (⅓ cup)
250 g, cooked, thinly sliced
Reduced fat feta cheese
60 g, crumbled
¼ cup(s), (30g), toasted, coarsely chopped
1 medium, thinly sliced
- Cook freekeh in a saucepan of boiling water, following packet instructions, until tender.
- Meanwhile, boil, steam or microwave beans for 5 minutes or until just tender. Drain. Refresh under cold water and drain.
- Whisk lemon juice and oil in a small bowl. Season with salt and pepper.
- Arrange freekeh, beetroot, beans, feta, pecans, pear and rocket in serving bowls. Serve drizzled with dressing.
TIP: For a gluten-free option, you can replace freekeh with quinoa.