Ingredients 1/2 cup quinoa
1/4 cup freekah
3 Lebanese cucumbers, quartered and sliced
15g fine sea salt
1/2 red onion, finely sliced
1 avocado, thinly sliced
30g raw almonds, roughly chopped
30g sunflower seeds
1 lemon, juice of
50ml extra virgin olive oil
1/2 bunch flat parsley, roughly chopped
1/2 bunch mint leaves, roughly chopped
2 handfuls mixed salad leaves
ground black pepper, to taste
Place the quinoa and freekah in a small saucepan, and cover completely with water. Bring to the boil, then reduce heat to a simmer, and leave for 10-15 minutes, or until fluffy and soft. Drain and refresh with cool water.
Place the cucumber flat on a large plate or tray, and sprinkle liberally with the salt. Leave to stand for 3-5 minutes, then rinse and pat dry with paper towel.
Heat a large saucepan over a medium flame, and once warm, transfer the cucumber and lay flat. Fry for about 4 minutes, or until golden brown on both sides.
Toss together the roasted cucumber, quinoa and freekah, onion, avocado, nuts, herbs, and leaves, combining well. Drizzle the lemon juice and oil over the top, and make sure to again, mix through.
Serve as a light, tangy summer salad, or with a side of grilled chicken or fish.