Roasted Tomato, Capsicum, Quinoa, Freekeh and Rocket Salad with a Coconut and Lemon Dressing

Serves: 4 | Prep: 5 minutes | Cooking: 20 minutes | Vegetarian

SALAD INGREDIENTS

3 large tomatoes, chopped

1 yellow capsicum

1 red capsicum

½ cup quinoa

½ cup freekeh

1 small Spanish onion, peeled and finely sliced

4 sprigs fresh thyme

2 sprigs fresh rosemary

2 cups water for the grains

100g fresh rocket

2 tablespoons pepitas, toasted

2 tablespoons feta cheese, crumbled

Dressing ingredients:

4 tablespoons extra virgin coconut oil, melted

3 tablespoons fresh basil, chopped

½ lemon, juiced

SHOPPING LIST

3 large tomatoes

1 yellow capsicum

1 red capsicum

100g quinoa

200g freekeh

1 small Spanish onion

4 sprigs fresh thyme

2 sprigs fresh rosemary

100g fresh rocket

Pepitas

100g feta cheese

Extra virgin coconut oil

1 bunch fresh basil

1 lemon

UTENSILS LIST

Sharp knives

Saucepan

Small bowl

Large bowl

Measuring cups/spoons

METHOD

1. Pre-heat the grill. Place the capsicums on a baking tray and grill for 5 minutes each side or till the skin is blackened. Once blackened, place the capsicum in a bowl and cover to sweat and cool.
2. Once cooled, peel off the skin and cut into 2cm strips.
3. In a bowl, add the quinoa, freekeh, Spanish onion, thyme and rosemary. Cover with water and bring to the boil for 5 minutes, then turn down the heat and simmer for 20-25 minutes (add more water if needed).
4. Stir for the last 5 minutes so the grains don’t stick together.
5. In a small bowl or jar, mix all of the dressing ingredients together. Season to taste.
6. Serve the dish in a large bowl on a bed of rocket, grains, slices of capsicum, dressing, toasted pepitas and sprinkled with feta. Or roughly mix all the ingredients together. Delicious!!

Tip: When cooking quinoa or freekeh, always taste as you are cooking, they should be soft to eat but have still kept their form.