- 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
- 1 medium onion, finely diced
- 500 g diced mushrooms
- 300 g beef mince
- 300 g pork mince
- 1/2 cup finely grated parmesan cheese
- 1/2 cup breadcrumbs
- 1 egg, lightly beaten
- salt
- black pepper
- Store brought dip of your choice – we recommend Tzatziki or Hummus
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 5-7 minutes until softened and the liquid from the
mushrooms has evaporated. Transfer to a large mixing bowl. Set aside to cool.
Add the beef and pork mince, parmesan,
breadcrumbs and egg to the mushroom mix. Season with salt and pepper. Using
clean hands massage the mix together well. Roll into approx. 30 g meatballs.
Place onto a tray and into the fridge to firm up for 20 minutes.
Heat the remaining oil in large nonstick frypan over a medium heat. Cook for 10 minutes or until cooked through, moving the meatballs around in the pan to brown evenly.
Serve with the dip.
