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Freekeh & Roasted Capsicum Salad

by noshnosh (follow)
Easy (2874)      Dinner (2274)      Healthy (1888)      Lunch (1798)      Family (1525)      Vegetarian (1517)      Quick (1387)      Simple (966)      Vegan (744)      Kids (743)     
For the uninitiated, freekeh is young, green wheat that has been toasted and cracked. It is incredibly high in fibre and protein, making it perfect for vegetarians, vegans, or those seeking a satisfying meat-free meal.

This salad has a delicious nutty base that is added to by the sweetness of the roasted capsicums, and the crispness of the spinach.

Simple but oh-so-worth-it!

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Makes: 4 servings

1 cup freekeh
2 large red capsicums, deseeded and sliced
1 can chickpeas, rinsed
2 cups baby spinach, shredded
extra-virgin olive oil, to drizzle
LSA powder, to top
black pepper, to serve

Preheat oven to 200C.
Place the freekeh and 2 cups of water to the boil in a small saucepan. Reduce to a simmer and leave until water absorbed and the grains tender. Remove from heat.

Spread the slices of capsicum across a lined baking tray and drizzle generously with the extra-virgin olive oil. Roast in oven for 20-25 minutes, or until soft and blackened.

Remove the capsicum and set aside in a cling wrapped bowl. Once cooled, peel off the skins.
In a serving bowl, combine the freekeh, capsicum, chickpeas and shredded spinach and mix well. Season with cracked black pepper, and once portioned out, top with a teaspoon of LSA powder.

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