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Freekeh with a lemon garlic yoghurt and pomegranate

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Ingredients
  

Freekeh and Quinoa

  • 2 tbsp butter
  • 1 tbsp oil
  • 2 medium onion sliced finely
  • 150 g Freekeh and Quinoa mixed
  • 1 vegetable stock cube in 200ml water
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • Salt and pepper to taste
  • 1 tbsp parsley chopped
  • 1 tsp dried mint

Lemon garlic yoghurt

  • 50 ml plain yoghurt
  • 1/2 tsp juice from a lemon
  • 3 garlic cloves crushed
  • Pinch of salt

Extra toppings

  • Seeds form half a pomegranate

Instructions
 

Freekeh and Quinoa

  • In a deep medium non stick pan over a medium low heat, heat the oil, then add the butter.
  • Once bubbling, add the onions and cook for 15 - 20 minutes.
  • In the meantime soak the freekeh and quinoa in just enough water to cover it for 5 minutes.
  • Rinse and drain the freekeh and quinoa.
  • When the onions are done, mix the freekeh into them.
  • Pour in the vegetable stock and add the seasoning, cinnamon and nutmeg.
  • Reduce the heat right down, cover the pan and allow to cook for 15 minutes,
  • Remove the pan from the heat.
  • Keep the pan uncovered and let it cool down.
  • Stir in the mint and parsley.

Lemon Garlic Yoghurt

  • Using a fork or a whisk, mix together the yoghurt, lemon, garlic and salt in a small bowl.

Assemble

  • In a small bowl ladle in some freekeh, top with the yoghurt and finally add half a handful of pomegranate seeds.

Notes

If you cannot find a freekeh and quinoa mix, just use freekeh on its own or mix the 2 together yourself. Use 110g freekeh to 40g Quinoa.
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