Ingredients

• 1/2 cup red capsicum
• Finely diced 1/2 cup green capsicum
• Finely diced 1/2 cup red onion
• Finely diced 2 tablespoons fresh mint
• Chopped 2 tablespoons fresh parsley
• Chopped 1 cup roasted cracked wholegrain freekeh
• 3 cups of reduced salt vegetable stock
• 400g canned 4 bean mix, drained and rinsed

Method

• Place 1 cup of washed roasted cracked whole grain freekeh in a medium sized pan
• Add 3 cups of vegetable stock to freekeh and bring contents almost to a boil on medium heat
• Reduce heat to low, cover pan and allow to cook for 25 to 30 minutes until soft
• Set aside the freekeh and allow to cool down
• Once cooled, toss all salad ingredients in a large bowl and mix well

Ingredients:

1/2 cup edamame beans (fresh or frozen)

1 packet of vermicelli rice noodles

1 Coleslaw mix from supermarket, leave out the dressing

1 packet mixed leaves

1 cup snow peas, sliced on an angle

1 red capsicum, sliced

2 spring onion stems, chopped

1 avocado, sliced

1 large handful coriander, chopped with stalks

1 large handful of mint, removed from stem

½ cup of bean shoots

Salad Dressing:

2 tbsp soy sauce

1 tsp sesame oil

1 tsp rice wine vinegar

1 tbsp sweet chilli sauce

1 tbsp coconut sugar (or regular sugar)

juice of 1/2 lemon

1/4 cup extra virgin olive oil

1/2 tsp fish sauce

Method:

• In a bowl, pour boiling hot water over rice noodles and edamame. Sit for 5 minutes or until cooked. Drain well.
• In a separate serving bowl, add noodles, edamame, coleslaw mix, leaves, capsicum, avocado, spring onion, mint, coriander and snow peas and toss ingredients.
• Mix salad ingredients in a jar and pour over salad.
• Toss well.
• Finish by laying bean shoots on top of salad.
• Serve with dressing.