#loveyourleftovers this tasty recipe makes for a great salad to take to work for lunch. Charring the corn makes for a smoky flavour, that pairs so well with the nutty freekah!
30g freekeh (or whole grain of your choice)
¼ red onion, finely diced
2–3 radishes, thinly sliced
20g feta cheese, diced 1cm
½ cup frozen corn, defrosted
½ lemon or 1 lime, juiced
½ tsp extra-virgin olive oil
¼ cup mixed mint and coriander leaves, chopped
120g cooked tofu, 90g canned tuna in spring water or 80g lean, cooked chicken breast
2 tsp pepitas or pumpkin seeds
- Cook freekeh. Bring a small pot of salted water to the boil. Once boiling, cook freekeh for about 15 minutes, until tender with a slight bite. Drain well.
- Cook corn. Heat oil in a large fry-pan on high heat. Add corn and cook for 6–8 minutes, stirring occasionally, until beginning to char.
- Prep salad ingredients.
- Make dressing & compile salad. In a medium bowl mix lemon and olive oil together. Add freekeh and corn to bowl with dressing, along with all remaining salad ingredients. Toss to combine and season.
- Prep salad toppings.
To serve, place salad into a bowl and top with salad toppings.
Energy (kJ): 1788
Energy (cal): 428
Nutrition based on serving with chicken