Looking for a quick lunch idea that isn’t going to cost the earth to make, is healthy and nutritious and full of flavour? This recipe is for you. You can mix and match the vegetables in this salad and add in nuts and seeds for some extra crunch. The ideas are limitless. This can also be made with quinoa, couscous and even millet. Great vegetarian option for a dinner party and great as a side with some chicken or steak.
1 Cup McKenzie’s Superblend Fibre – freekah, lentils and beans mix
3 cups boiling water
1/2 butternut pumpkin
1 red onion cut into wedges
1 bunch of dill chopped finely
1/2 bunch of chives chopped finely
1 bunch of mint chopped finely
1/4 cup chopped almonds
60g crumbled feta cheese or goats cheese
salt and pepper to taste
Place 1 cup of McKenzies Super blend mix into a pot and cover with 3 cups of boiling water. Cook stirring occasionally for 20 minutes until the grains are cooked and tender. Drain the remaining liquid off and set aside to cool.
Preheat your oven to 180C. Peel and cut you pumpkin into around 2cm pieces. Place in an oven tray and drizzle with olive oil. Cut the onion into wedges and place around the pumpkin. Roast in the oven for around 40 minutes or until the pumpkin is bronzed and soft.
In a large bowl place all your chopped herbs and the drained and cooled grains. Mix together and season to taste.
Once the vegetables have cooked and cooled down, mix in with the grains. Add in the feta or goats cheese and mix until combined. Sprinkle with the chopped almonds and serve in your favourite bowl.