- Serves: 4
- Preparation: 10 minutes
- Cooks In: 20 minutes
Share:
Ingredients
1 packet superblend (fibre) – freekeh, green and yellow lentils and beans
80ml (1/3 cup) extra virgin olive oil
2 punnets Swiss Brown Mushrooms, cleaned, quartered
2 lemons, zest finely grated, juiced
1 red onion, halved very finely shaved
1 bunch coriander, finely chopped, including the stems
80g pine nuts, toasted
200g feta, optional
Salt and pepper, to season
Method
1
Cook the grain blend according to packet instruction, then drain, set aside and cool.
2
Meanwhile, heat 1 tbsp oil in a large frying pan over medium-high heat. Cook the mushrooms for 5 minutes or until golden and cooked. Season with salt and pepper. Turn off the heat and allow to cool.
3
Combine the lemon zest and juice with the onion in a large bowl. Add the remaining oil, cooled grain blend, mushrooms, coriander and pine nuts and toss to combine.
4
Season well with salt and pepper. If using, top with the feta to serve.
Ingredients
1 packet superblend (fibre) – freekeh, green and yellow lentils and beans
80ml (1/3 cup) extra virgin olive oil
2 punnets Swiss Brown Mushrooms, cleaned, quartered
2 lemons, zest finely grated, juiced
1 red onion, halved very finely shaved
1 bunch coriander, finely chopped, including the stems
80g pine nuts, toasted
200g feta, optional
Salt and pepper, to season
