Freekeh & lentil vegetable bowl

This bowl of green goodness is filled with lentils, avocado and a delicious tahini yoghourt dressing.

  • 20 mins preparation
  • 20 mins cooking
  • Serves 1
  • Print
Brought to you by Jalna


  • 1 cup (200g) freekeh, rinsed & drained
  • 1/2 cup (100g) green lentils, rinsed & drained
  • 3 cup (750ml) boiling water or stock
  • salt & freshly cracked pepper
  • 125 gram green beans
  • 1 bunch broccolini
  • 1 bunch asparagus, cut into 2cm pieces
  • 2 cup finely sliced red cabbage
  • 1/2 avocado, peeled
  • 1/2 small_piece small red onion, finely sliced & pickled (see recipe below*)
  • 1 large handful each flat-leaf parsley and mint leaves , coarsely chopped
  • 1 zucchini, thinly shaved lengthways
  • 2 tablespoon toasted mixed seeds
Tahini yoghourt dressing
  • 1/2 cup (125g) jalna lactose free yoghourt
  • 1/3 cup (80ml) tahini
  • 1/3 cup (80ml) water
  • 1 small garlic clove, crushed (optional)
  • pinch salt (optional)
Pickled onions*
  • 3 tablespoon white wine vinegar
  • 1/2 teaspoon sugar
  • pinch of salt
  • 1 small red onion, peeled and thinly sliced
  • 1 bay leaf


  • 1
    Place freekeh and lentils in a large saucepan and add boiling water. Bring to the boil, reduce to simmer and cook, covered, for 20 minutes, or until tender. Drain any excess liquid, spread onto a large baking sheet and leave to cool slightly.
  • 2
    Bring a large saucepan of water to the boil. Add a pinch of salt and blanch the beans, broccolini, and asparagus in batches for 1-2 minutes until just tender. Rinse under cold water to stop them cooking. Drain well.
  • 3
    In a large bowl, place freekeh, lentils, parsley and mint, and toss well to combine; season to taste. Arrange in bowls or on a large platter with beans, broccolini, asparagus, zucchini, cabbage, avocado and pickled onions on top. Drizzle with tahini dressing and garnish with toasted seeds.
  • 4
    To make dressing: Place all ingredients in a bowl & whisk to combine.
Pickled onions
  • 5
    In a small bowl, whisk together the vinegar, sugar and salt with 3 tablespoons of water until the sugar dissolves. Add the sliced onion and bay leaf and set aside to pickle and turn bright pink.


Superblend mixes (eg.freekeh, lentils, beans) are available from supermarkets. Other grains, such as amaranth, pearl barley, Israeli couscous, red rice or burghul could also be used. Add or substitute other vegetables (silverbeet, kale, chargrilled eggplant, grated raw /cooked beetroot, watercress, rocket, edamame, green peas, heirloom tomatoes or corn).

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