Seeded freekeh, brus­sels sprout and tofu salad

donna hay - Fresh + Light - - Fresh Winter Salads -

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.

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