Charred Broccolini, Tofu & Freekeh Salad

I am always on the look out for different grains to cook with. Freekeh is my latest fave. It has a nutty, alomst smokey flavour and a rich texture that goes back perfectly with salads, spices and Middle Eastern dishes. Though not gluten free, it is comparative to other grains, high in protein and dietary fibre and will give you a good dose of calcium, iron and zinc. It’s low GI so you expect a nice boost of sustained energy, and who can afford to say not to that? xx

Charred Broccolini Tofu and Freekeh Salad
Recipe by Shelley Kamil

Ingredients
(Serves 2)

½ cup roasted Freekeh, cooked per pack
1tsp coconut oil
1 block firm tofu, cubed
1 bunch broccolini, diced
1-2 kale leaves, torn from stem
Handful spinach leaves
2 spring onions finely sliced
Small Bunch of red grapes, sliced
1tsp sumac
Juice of half a lemon
Himalayan Pink Sea Salt
½ avocado, sliced

Directions
1. Begin by heating 1tsp coconut oil in a small skillet. Add the cubed tofu, cook for 3-4 min or until starting to turn golden. Add the broccolini, season with sea salt and continue to cook for a further 3-4 minutes, turning occasionally until broccolini appears slightly charred. Remove from the pan and set aside.
2. In a heat proof mixing bowl, blanch the kale and spinach leaves in boiling water for 1 minute. Drain and rinse under cold water, then return to the mixing bowl.
3. Add the cooked freekeh to the mixing bowl along with the spring onions, charred broccolini and tofu, dress with lemon juice and sumac and mix to combine.
4. In a large serving bowl, combine the freekeh salad with red grapes, avocado and a sprinkling of sumac and sea salt to serve xx