INGREDIENTS
3 baby fennel, fronds reserved and thinly sliced using a mandolin
175 g green beans, trimmed and cut in half lengthways
3 lemons, cut in half
Steamed freekeh
1 ½ cups (330 g) freekeh
6 lemon thyme springs
5 slices lemon peel
2 garlic cloves, halved
Salt flakes, to taste
2 cups (500 ml) water
To serve
Red vein sorrel
Extra virgin olive oil
Salt and pepper, to taste
METHOD
- In an unperforated steam container, add the freekeh, lemon thyme, lemon peel, garlic, salt and water.
- Place into the steam oven and Steam at 100°C for 35 minutes. Remove and set aside to cool.
- Discard the lemon thyme, lemon peel and garlic.
- Place the beans on a perforated steam tray and Steam at 100°C for 1 minute. Cool quickly by placing in a bowl of iced water for 1 minute, or until cool.
- While the freekeh is steaming, place a large non-stick frying pan on high heat, induction setting 9.
- Add the lemons, cut side down, and cook for 3–5 minutes or until caramelised and charred.
To assemble
- Place the freekeh, fennel, beans, fennel fronds and red vein sorrel in a large bowl.
- Drizzle with oil and gently toss to combine. Divide the salad between 6 small bowls and top with a squeeze of lemon. Season to taste.
APPLIANCE / FUNCTION
Donna Hay
As Australia’s leading food editor and bestselling cookbook author, Donna Hay has made her way into the hearts (and almost every home) across the country. An international publishing phenomenon, Donna’s name
is synonymous with accessible yet inspirational, recipes and stunning images. Her acclaimed magazine notched up an incredible 100 issues and her best-selling cookbooks sold more than seven million copies worldwide. The Donna Hay brand goes beyond the printed page, featuring an impressive digital presence; a number of television; branded merchandise; and a baking mix range in Australian supermarkets. Donna is the very proud mum of two teenage boys, adores living near the ocean and still loves cooking every single day.
