This recipe comes from the spring edition of Farro Fresh's Feast magazine.
See Ray's feature about how the store has changed the face of food shopping over its 10 years in Auckland.
Roasted red pepper sauce
|1 jar||Roasted red pepper, 340g, drained (Main)|
|½ cup||Extra virgin olive oil|
|200 g||Freekeh (Main)|
|200 g||Feta, crumbled (Main)|
|½ cup||Kalamata olives, pitted|
|1 punnet||Cherry tomatoes, chopped in half|
|¼||Red onions, finely sliced|
|10 g||Basil leaves|
|10 g||Parsley leaves|
|60 ml||Olive oil|
|1||Lemon, for squeezing|
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- Rinse the freekeh in a sieve under running cold water until the water runs clear. Bring 300ml water to the boil in a medium-sized saucepan and add the washed freekeh. Cover with a tight-fitting lid. Reduce the heat to low. Allow the freekeh to cook for 20 minutes until all the water has been absorbed and the freekeh is light and fluffy. Remove the freekeh from heat and rest for 10 minutes in the saucepan before turning out on to a tray to cool.
- For the sauce, pulse all the ingredients in a food processor or blender until mostly smooth but still with some texture.
- To assemble the Buddha bowls, divide the cooled freekeh between four bowls. Divide the cucumber, feta, olives, cherry tomatoes, onion and fresh herbs between the bowls, on top of the freekeh. Lastly, place a good spoonful of pepper sauce on top of each bowl with a drizzle of olive oil, a squeeze of lemon and a light grind of freshly ground black pepper.