I am finally back in the working world, and it seemed fitting that I should dedicate a post to lunches that you can take to work. It is so easy to fall into the trap of buying lunches, but it can be dangerous and expensive, so I am trying to get into a good habit from the get go and pre make lunches.
Soggy sandwiches begone, we are living in a world where beautiful ingredients are at our finger tips and we can make tasty and healthy meals that are quick and easy.
This freekah salad, is inspired by the ancient grain salad that featured on the menu at a Greek restaurant in Melbourne. Freekah, is a roasted green wheat that is high in fibre and low GI. Recently labelled as a superfood, it is roasted while the plant is still young so retains loads of awesome nutrients.
If you don’t have any freekah or can’t get your hands on it, you can substitute it with pearl barley or even brown rice, just adjust the cooking times accordingly.
I mixed through some left over poached chicken, but you could leave that out or substitute it for another protein such as roast chicken or beef, it’s completely up to you.
Herby Freekah Salad with Feta and Chicken
An original recipe from Eating with Katie
1 cup freekah
Juice and zest of 1 lemon
1/2 teaspoon salt
1/2 teaspoon cumin
1 teaspoon ground corriander
1 small garlic clove, crushed
6 tablespoons extra virgin olive oil
100g feta cheese
2 cups of fresh herbs such as parsley, mint and corriander
1 poached chicken breast, or any leftover cooked meat
handful of cherry tomatoes, cut in half (optional)
2 cups of baby spinach, cooked (optional)
1. Cook the freekah according to packet instructions.
2. Make the dressing by whisking lemon juice, zest, salt, cumin, corrainder, crushed garlic and extra virgin olive oil.
3. When the freekah is cooked, drain and let cool.
4. Add freekah to dressing and mix until well coated. Add chicken, herbs, feta, tomato and spinach and mix again gently until everything is coated in the dressing. Check seasoning and adjust to taste.