A Buddha bowl is a great healthy lunch choice, packed with flavour and texture, and can offer many variations with seasonal vegetables – be adventurous!
Rinse the freekeh in a sieve under running cold water until the water runs clear. Bring 300ml water to the boil in a medium sized saucepan, add the washed freekeh. Cover with a tight-fitting lid. Reduce the heat to low.
Allow the freekeh to cook for 20 mins until all the water has been absorbed and the freekeh is light and fluffy. Remove the freekeh from heat and rest for 10 mins in the saucepan before turning out onto a tray to cool.
For the sauce, pulse all the ingredients in a food processor or blender until mostly smooth. The texture should be thick and textured.
To assemble the Buddha bowls, divide the cooled freekeh between four bowls. Divide the cucumber, feta, olives, cherry tomatoes, onion and fresh herbs between all bowls on top of freekeh.
Lastly, place a good spoonful of pepper sauce on top of each bowl with a drizzle of olive oil, squeeze of lemon and a light grind of freshly ground black pepper.
for the roasted red pepper sauce:
1 jar Lindo Red Peppers, drained
1 Garlic Clove
1/2 teaspoon Salt
Juice of 1 lemon
1/2 cup extra virgin olive oil
1/2 cup Almonds
for the Mediterranean bowls:
200 grams Freekeh
1 Cucumber diced
200 grams Ziria feta cheese crumbled
1/2 cup Farro pitted kalamata olives
1 punnet Cherry Tomatoes halved
1/4 Red Onion finely sliced
10 grams fresh basil, leaves picked
10 grams fresh parsley, leaves picked
60 millilitres Olive Oil