Ingredients:
Handful of rocket
1 cup freekah (uncooked)
250g broccolini
5 zucchinis (sliced)
1 cup green puy lentils (uncooked)
6 dried dates chopped into small pieces
¼ cup olives (roughly chopped)
⅓ cup pistachios (roasted and roughly chopped)
¼ cup fresh coriander (roughly chopped)
¼ cup fresh basil (roughly chopped)
75g feta (crumbled)
Olive oil
Salt and pepper
Caper dressing:
1 Tbsp capers
1 Tbsp caper brine
1 Tbsp red wine vinegar
2 garlic cloves
½ cup fresh coriander
1 tsp ground coriander
3 Tbsp olive oil
Preheat the oven to 200C fan bake. On a large baking tray add sliced zucchini, drizzle with olive oil and season with salt. On a separate baking tray add broccolini, drizzle with olive oil and season with salt. Bake the zucchini for 25 minutes; after 10 minutes add the broccolini and cook both vegetables for a further 15 minutes.
Cook freekeh and lentils as per the packet instructions. Add all the dressing ingredients into a blender and blend until roughly chopped. In a large bowl add the cooked lentils and cooked freekah, pour over ¾ of the dressing and toss well. Add the rocket, dates, olives, pistachios, coriander, basil, feta and vegetables. Toss well until fully incorporated, then drizzle over the remaining dressing.
