Gone are the days of boring breakfasts and lacklustre lunches. There is no reason to reach for the white bread and peanut butter come midday when, with a little thought and preparation, you can have a healthy, nourishing meal that makes you feel good inside and out. I know a lot of you are busy office workers who find it difficult to eat well throughout the day. Lunchtime can often end up being pot noodles at a desk, taking slurps between replying to emails. Not good.
This is a great recipe to have at home, for a special weekend brunch, or packed up and taken to work. The poached egg might be a little tricky but you could always hard-boil the egg instead.
1 cup cracked freekeh, rinsed
1 cup frozen peas, thawed
1 cup frozen edamame beans, thawed*
1 green tomato, sliced
Juice and zest of ½ lemon
Freshly ground black pepper
4 pieces of cold-smoked salmon
4 free range eggs, poached
Good quality goat’s cheese, for crumbling over
Extra virgin olive oil
Baby herbs, for garnish
*If you can’t get your hands on edamame, broad beans are a good substitute
To cook the freekeh, add the grains to a saucepan along with 4 cups of water and a pinch of salt. Bring to the boil. Reduce to a simmer and cook for 20-25 minutes with the lid on, until water has absorbed and the grains are tender. Turn off heat and set aside with the lid on to steam for 3-5 minutes.
Add the lemon zest and juice to the freekeh. Add a drizzle of extra virgin olive oil and season with salt and pepper. Using a fork, mix everything together. Add the peas and edamame and mix again.
To serve, divide the freekeh between two serving bowls. Place a few slices of the green tomato on top. Add a few slices of salmon to each bowl and top with a lovely poached egg. Finish with a crumbling of goat’s cheese and a scattering of baby herbs.