- 2/3 cup freekeh, rinsed
- 3 cups water
- 1/2 teaspoon salt
- 4 large flat mushrooms
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh thyme leaves
- 4 tablespoons olive oil
- 100 g Perino tomatoes, quartered
- 1/2 medium red onion, finely diced
- 1/2 cup mint leaves, finely chopped, plus extra to garnish
- 1/2 cup parsley, finely chopped
- 1/4 cup sultanas, roughly chopped
- 2 tablespoons lemon juice
- salt
- pepper
- 70 g goats’ cheese or fetta
- 1/3 cup pomegranate seeds (optional)
Preheat the oven to 200 C. Line a baking tray
with baking paper.
Place the freekeh, water and salt into a
saucepan. Bring to the boil and cook for 15 minutes or until tender. Refresh
under cold water. Drain well and place into a large mixing bowl. Set aside.
Meanwhile, place the mushrooms onto prepared tray. Sprinkle with the garlic and thyme. Drizzle over 2 tablespoons of olive oil. Bake in oven for 15 minutes or until the mushrooms are tender.
Meanwhile; add the tomatoes, onion, mint, parsley, sultanas, lemon juice and remaining oil to the freekeh. Mix well and season with salt and pepper.
Arrange salad onto a large platter. Dollop over goats’
cheese, scatter over the pomegranate and mint leaves. Top with the baked
mushrooms.
- 2/3 cup freekeh, rinsed
- 3 cups water
- 1/2 teaspoon salt
- 4 tablespoons olive oil
- 3 garlic cloves, crushed
- 250 g diced mushroom
- 100 g pernio tomatoes, quartered
- 1/2 medium red onion, finely diced
- 1/2 cup mint leaves, finely chopped, plus extra to garnish
- 1/2 cup parsley, finely chopped
- 1/4 cup sultanas, roughly chopped
- 2 tablespoons lemon juice
- salt
- pepper
- 70 g goats’ cheese
- 1/3 cup pomegranate seeds (optional)
Place the freekeh, water and salt into a
saucepan. Bring to the boil and cook for 15 minutes or until tender. Refresh
under cold water. Drain well and place into a large mixing bowl. Set aside.
Heat 2 tablespoons of oil in a large pan over a
medium heat. Add the garlic and mushrooms. Cook for 5 minutes until softened
and liquid from the mushrooms has evaporated. Remove from heat and set aside to
cool.
Add the mushrooms, tomatoes, onion, mint, parsley, sultanas, lemon juice and remaining oil to the freekeh. Mix well and season with salt and pepper.
Arrange salad onto a large platter. Dollop over goats’ cheese, scatter over the pomegranate and mint leaves.
Make in advance and enjoy over a couple of days for lunch!
- 4 tablespoons olive oil
- 1/2 medium onion, finely diced
- 250g diced mushrooms
- 500 g chicken mince
- salt
- pepper
Crumb mix
- 1/2 cup flour
- 2 eggs, beaten
- 1 1/2 cups panko crumbs
Heat 2 tablespoons of oil in a large pan over a
medium heat. Add the onion, cook for 1-2 minutes or until softened. Stir
through the mushrooms. Cook for 5 minutes until softened and liquid from the
mushrooms has evaporated. Transfer to a large mixing bowl. Set aside to cool.
Add the mince to the mushrooms. Season with salt
and pepper. Using clean hands massage
the mix together well. Divide and shape the mix into approx. 20 oval shapes,
flatten slightly. Place in fridge to firm up for 20 minutes.
Meanwhile; prepare crumb mix. Place the flour,
egg and panko crumbs in separate shallow bowls.
Place 2-3 nuggets in the flour at a time shaking
to remove excess. Dip into the egg. Place into the panko, pressing firmly to
coat. Place onto a tray. Repeat with remaining nuggets. Place into the fridge
to firm up for 20 minutes.
Heat remaining oil in a large non-stick frypan over a medium heat. Cook the nuggets for 4 minutes on each side or until golden and cooked through. Drain on a paper towel.
Serve warm with tomato sauce and a salad.
- 4 tablespoons olive oil
- 4 cloves garlic, crushed
- 1 medium onion, finely diced
- 500 g diced mushrooms
- 400 g lamb mince
- 2 tablespoons pine nuts, roughly chopped
- 1/4 cup finely chopped flat leaf parsley, plus extra for garnish
- 1/4 cup finely chopped mint leaves
- 2 teaspoons cumin powder
- 1 1/2 teaspoons cinnamon powder
- 1/4 teaspoon clove power
- 1/4 teaspoon nutmeg powder
- salt
- pepper
- 200 g store bought hummus
- 1 cup plain yoghurt
- zest of one lemon
- paprika, to serve
- flat/Turkish breads, to serve
Heat 2 tablespoons of oil in a large pan over a
medium heat. Add the onion and garlic, cook for 1-2 minutes or until softened.
Stir through the mushrooms. Cook for 5 -7 minutes until softened and liquid
from the mushrooms has evaporated. Transfer to a large mixing bowl. Set aside to
cool.
Add the mince, pine nuts, parsley, mint, cumin,
cinnamon, clove and nutmeg to the mushrooms. Season with salt and pepper. Using
clean hands massage the mix together well. Divide and shape the mix into
approx. 16 oval shapes. Place onto a tray and into the fridge to firm up for 20
minutes.
Preheat oven to 180 C.
Heat the remaining oil in large non-stick fry pan over a medium heat. Cook the kofta for 3-4 minutes, turning to brown each side. Place onto a tray and cook in oven for a further 5 minutes or until cooked through.
To serve; spread the hummus over a large serving plate. Place the kofta on top. Dollop over the yogurt, sprinkle with lemon zest and paprika. Scatter over the parsley and drizzle with extra olive oil. Serve with flat/Turkish bread.
- 4 tablespoons olive oil
- 1 medium onion, finely diced
- 4 cloves garlic, crushed
- 500 g diced mushrooms
- 400 g can white beans, rinsed and drained, mashed well with a fork
- 2 stalks rosemary, finely chopped
- 1 cup breadcrumbs
- 1/2 cup finely grated parmesan cheese
- 1 egg, lightly beaten
- salt
- black pepper
- 4 brioche buns, toasted
- mayonnaise, to serve
- coleslaw, to serve
- pickles to serve
Heat 2 tablespoons of oil in large pan over a
medium heat. Add the onion and garlic, cook for 1-2 minutes or until softened.
Stir through the mushrooms. Cook for 5-7 minutes until softened and liquid from
the mushrooms has evaporated. Transfer to a large mixing bowl. Set aside to
cool.
Stir through the beans, rosemary, breadcrumbs, parmesan and egg. Season with salt and pepper. Using clean hands massage the mix together well.
Divide and shape the mixture into 4 equal-sized
patties. Place onto a tray and into the fridge to firm up for 20 minutes.
Preheat oven 180 C.
Heat the remaining oil in large non-stick fry pan over a medium heat. Cook the burgers for 3-4 minutes on each side on until cooked through. Place onto a tray and cook in oven for a further 5 minutes or until warmed through.
Spread mayonnaise over the base of the toasted brioche buns, top with coleslaw, mushroom patty and pickle, top with the lid of bun.
