Too often people prepare and eat meals from a place of fear.
Fear of putting on weight.
Fear of carbs.
Fear of eating and even enjoying food.
And while most people in the health space and media sensationalise these fears with their mixed messages, there is one who’s very clear with hers, and that just happens to be one of my fave humans, Zoe Bingley-Pullin.
Zoe (Nutritionist, Chef and host of Channel Ten’s Good Chef, Bad Chef) is single handily educating and helping people eat from a place of love, with ease and confidence. She is guiding everyone via her online program and again with her latest book titled: Falling In Love With Food.
I adore that the recipes are categorised by different phases of her life including her childhood, her time spent at Le Cordon Bleu School in London and now motherhood, while still promoting a healthy relationship with food giving each recipe her own modern and nutritional spin.
Today’s recipe is in fact inspired by her time living in the South of France while studying to be a chef! Let me introduce you to your new summer favourite:
Freekeh Salad with Roasted Beetroot, Coriander and Lime
Serves: 4
Pre: 5-10 minutes
Cooking: 30 minutes
Ingredients:
3 cups cooked freekeh (11⁄2 cup of raw freekeh, will double once cooked)
1 large beetroot, peeled and cut into small ¼
1 Spanish onion, finely chopped
1 jalapeño pepper, finely chopped
½ cup slivered almonds, lightly toasted
1 bunch coriander, finely chopped
Dressing:
1 clove garlic, minced
1 tbsp. tahini paste
½ tsp. honey
2 tsp. ground cumin
¼ cup EV olive oil
Salt and freshly ground black pepper to taste
Method:
Pre-heat the oven to 180C and cook the beetroot in the oven for 20 minutes.
Combine the freekeh, beetroot, onion, hot pepper, almonds and coriander.
Whisk together the dressing ingredients and toss with the freekeh.
So be quick and get your hands on this one, it’s a goodie!!
Falling In Love With Food is now available to purchase and will be included in the Dymocks Christmas Catalogue!
