INGREDIENTS
1 cup wholegrain Freekeh
2½ cups water
1 tablespoon golden raisins
50g sunflower seeds, toasted
30g goji berries
40g pumpkin seeds, toasted
20g slivered almonds, toasted
1/3 cup parsley, picked, washed and chopped
¼ cup coriander, picked, washed and chopped
Dressing
100ml grape seed oil
25ml honey
2 lemons juiced and zest
METHOD
Freekeh
- Place the freekeh and water into a deep solid steam tray and cover tightly with foil.
- Place in the Pressure Steam Oven and pressure steam for 8 minutes at 120°C.
- Remove from the Pressure Steam Oven and allow to cool.
Dressing
- Mix all ingredients with a whisk or in a jar with a tight lid and shake for 30 seconds.
- Season to taste.
To Serve
- Place all ingredients in a large bowl and mix through dressing.
- Serve with roast chicken or tinned tuna.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
