Cafe Recipes


RHCL RECIPES 

From Chef John.... 

 

Freekeh salad, toasted slivered almonds, shredded carrot & beetroot, Goji berries, spring onion, green beans & rocket served with a pomegranate molasses dressing

Recipe serves 2 as a main / 4 as a side dish

 

120g Cooked Freekeh    
60g Toasted Slivered Almonds
40g Shredded Carrots    
40g Shredded Beetroots    
30g Orange soaked Goji Berries
50g Pomegranate Seeds   
20g Spring Onions    
60g Rocket Leaves    
50g Blanched Green Beans    
30ml Pomegranate Dressing     

 

Pomegranate Molasses Dressing    
1 Crushed Garlic Clove    
2 tbsp. Pomegranate Molasses    
½ tsp. White Sugar    
2 small pinches of Ground Cumin    
½ tsp. Lemon juice    
100ml Olive Oil
Sea Salt & Pepper to taste

Download a copy here!

http://www.hospitalitymagazine.com.au/food/news/freekeh-out - see our latest review on this dish

 

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