Seeded freekeh, brussels sprout and tofu salad
2 cups (440g) cracked freekeh
1 litre water
1 tablespoon miso paste
2 tablespoons honey
2 teaspoons soy sauce
2 tablespoons sesame oil
350g firm tofu, sliced
¼ cup (60ml) pickled ginger liquid
¼ cup ( 70g) pickled ginger, chopped
½ cup ( 75g) sunflower seeds, roughly chopped
½ cup (100g) pepitas (pumpkin seeds), roughly chopped
¼ cup (35g) sesame seeds, toasted
400g Brussels sprouts, shredded
¼ cup chopped chives micro (baby) coriander (cilantro) leaves and micro (baby) purple
shiso leaves, to serve Place the freekeh and water in a medium saucepan over high heat, cover with a lid and bring to the boil. Remove lid, reduce the heat to medium and cook for 15 minutes or until tender and liquid has absorbed.
Place the miso, honey, soy sauce and half the oil in a small bowl and whisk to combine. Brush both sides of the tofu with the miso mixture to coat and set aside. Add the pickled ginger liquid to the remaining miso mixture, stir to combine and set aside.
Heat the remaining oil in a frying pan over medium heat and cook the tofu for 2 minutes each side or until golden. Remove and set aside.
Add the ginger, sunflower seeds, pepitas, sesame seeds and pickled ginger dressing to the freekeh and toss to combine.
Divide the tofu between plates and top with the freekeh mixture, Brussels sprout, chives, coriander and shiso to serve. SERVES 4.