Asian Freekeh Salad

Justin Wise

Cook Time 10 mins + refrigeration

Servings 4 - 6

Ingredients

2 cup cooked Freekeh
6 tbsp Mirin (gluten free or 3 tbsp lemon juice)
250 g of hard tofu, diced
2 tbsp miso paste
¾ cup chopped snow peas
1½ tbsp apple cider vinegar
¾ cup of fresh peas, frozen or fresh
1 capsicum chopped
1 grated carrot
½ cup of coriander
½ cup mint
1 clove garlic, minced
100g can slice water chestnuts
1 tsp honey
1 small red chilli chopped (to taste)

Method

In a large bowl, combine the freekeh, tofu, snow peas, peas, red pepper, carrots, water chestnuts, mint and coriander.

In a small bowl, stir together the mirin, miso, vinegar, chilli, garlic, and honey. Pour over the salad and toss to combine.

If you have time let the salad sit for 30 minutes as the flavour will absorb into the tofu.