Grain salad, marinated fried tempeh, roast capsicum.

Well look, it's country livin' and all I can do is cook like a mofo.  The grain salad is courtesy of the wonderful Hellenic Republic.  I topped with garlic tahini instead, and used burghul instead of freekah as the effing organic shop isn't open Sundays WHY.

This was delicious in every way.  I swear. x

Ingredients

1 bunch coriander, chopped
1/2 bunch parsley, chopped
1/2 red onion, finely diced
1 cup freekah (or cracked wheat or quinoa)
1/2 cup Puy lentils
2 tbsp toasted pumpkin seeds
2 tbsp toasted slivered almonds
2 tbsp toasted pine nuts
2 tbsp baby capers
1/2 cup currants
Juice of 1 lemon
3 tbsp extra virgin olive
Sea salt to taste
1 pomegranate, deseeded, to serve

Dressing
1 cup thick Greek yoghurt
1 tsp cumin seeds, toasted and ground
1 tbsp honey

Method

Blanch freekah and lentils separately in boiling water until both just cooked.

Drain well and allow to cool.

Mix the yoghurt, ground cumin and honey until combined.

In a medium bowl, place the coriander, parsley, red onion, freekah, lentils, toasted nuts, capers, currants, lemon juice and olive oil. Mix well and season to taste.

Place into serving dish and top with cumin yoghurt and pomegranate seeds.

Basic Marinated Tempeh

• 2tablespoons apple cider or rice vinegar (apple cider is my preference)
• 2tablespoons soy sauce or tamari
• 2tablespoons water
• 1teaspoon grated or minced ginger root
• 1teaspoon toasted sesame oil
• 8ounces tempeh, sliced into thin strips (about 1/4 inch or a little less)
• 2teaspoons coconut oil (optional, for frying)
• • 1 large red capsicum, quartered, deseeded
  • 1 large green capsicum, quartered, deseeded
  • 1 large yellow capsicum, quartered, deseeded
  • 1 small fresh red chilli
  • 1/2 small (about 50g) red onion, thinly sliced
  • 2 tablespoons chopped fresh continental parsley
  • 2 tablespoons sherry vinegar
  • 3 teaspoons extra virgin olive oil
  • 1 large garlic clove, crushed
  • Salt & freshly ground black pepper

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  • Method
  • Notes

  1. Step 1
     Preheat grill on high. Place capsicum quarters skin-side up on the grill tray with the chilli. Cook under preheated grill, turning chilli occasionally, for 8-10 minutes or until skin is charred and blistered. Transfer to a heatproof bowl, cover with a plate or foil and set aside for 10 minutes (this helps lift the skin). Peel the skin from the capsicums and chilli. Cut the capsicum flesh into thin strips and finely chop the chilli.
  2. Step 2
     Combine the capsicum strips, chilli, onion, parsley, vinegar, oil and garlic in a medium bowl. Season with salt and pepper, and toss well to combine.
  3. Step 3
     Cover with plastic wrap and place in the fridge for 6 hours or overnight to marinate. Bring to room temperature and mix gently before serving.