CASHEW TABBOULEH
When overtime is inevitable, gear up with vegetarian restaurant Bubala’s grain salad, packed with slow-releasing carbs to keep you going. bubala.co.uk
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545 CALS | 59G CARBS | 13G PROTEIN | 28G FAT | SERVES 2 | VEGETARIAN
INGREDIENTS
100g freekeh • 60g toasted cashews • 2 tbsp olive oil • 2 tbsp pomegranate molasses • 1 tbsp lemon juice • ½ tsp ground cinnamon • 1 tbsp honey • 50g parsley • 50g mint • 100g spinach • 1 red onion, diced •1 tomato, chopped • 100g pomegranate seeds
METHOD
1 | This bright bowl makes an ideal accompaniment to your choice of protein, such as pan-fried tofu. Rinse the freekeh, then boil in salted water for about 15 mins until soft with a slight bite.
2 | Meanwhile, pulse the cashews in a blender to form a coarse crumb. (Adding fat to your carbs will slow down their absorption, giving you longer-lasting energy.)
3 | Drain the freekeh, then in a separate bowl, whisk the oil, molasses, lemon juice, cinnamon and honey. Slice the herbs and spinach (don’t chop it too finely or it’ll end up mushy), then combine everything with the red onion, tomato and pomegranate seeds.
It’ll keep for a few days in the fridge, so scale up the quantities to prep for more than one lunchtime.