Something warm and nourishing on this gloomy Melbourne day, plus leftovers for lunch tomorrow
1/2 red onion, sliced
1 cucumber, diced
6 cherry tomotoes
1 bunch coriander
1 bunch mint
150g endamame beans
1 lemon, juiced and zested
1 teaspoon sumac
1 tablespoon oil oil
1. Cook freekeh in 2 cups of water, once water is boiling turn the heat to a simmer and cook for 20 minutes until tender. Drain and rinse under cold water – set aside
2. Slice and chop all your vegetables and herbs and place in a bowl with the freekeh.
3. Boil a small pot of water and place in the endamame beans and cook for a few minutes, drain and shell. Place beans in with the rest of the salad ingredients.
5. Combine, lemon juice, oil and sumac in a bowl and drizzle over salad. Mix until combined. Season with pepper and enjoy.