Mexican-Style Freekeh Bean Bowl
with Zesty Salsa & Smokey Aioli
- Milk
- Gluten
Ingredients
1 sachet
Vegetable Stock Powder
1
Tomato
1 tin
Sweetcorn
1 sachet
Coriander
1 packet
Shredded Cheddar Cheese
(Contains: Milk; )
1 sachet
Tex-Mex Spice Blend
1 packet
Smokey Aioli
1 packet
Baby Spinach Leaves
2
Garlic
1 packet
Freekeh
(Contains: Gluten; )
1
Lemon
1 packet
Black Beans
2
Radish
Nutrition Values
Cooking Steps
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with water, then add toasted freekeh and a good pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 30-35 minutes. • Drain, rinse and return to pan over medium heat. Add the butter and vegetable stock powder and stir until butter is melted and combined. Cover with a lid to keep warm.
TIP: The freekeh is cooked when it has softened but still retains some bite.
• Meanwhile, finely chop garlic and tomato. Thinly slice radish. Zest lemon to get a generous pinch and slice into wedges. Drain sweetcorn (see ingredients). Drain and rinse black beans.
• In a medium bowl, combine radish, tomato, lemon zest, a good squeeze of lemon juice and a drizzle of olive oil. Season with a pinch of salt and pepper. Set aside.
• When the freekeh has 15 minutes remaining, heat a large frying pan over high heat. Cook sweetcorn until lightly browned, 4-5 minutes. • Reduce heat to medium-high. Add garlic, Tex-Mex spice blend and a drizzle of olive oil and cook until fragrant, 1-2 minutes. • Add black beans and cook until heated through, 3-4 minutes.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Add cooked freekeh, baby spinach leaves and a pinch of salt and pepper to the pan with the corn and black beans. Stir to combine.
• Divide Mexican-style freekeh beans between bowls. Serve with zesty salsa. • Dollop smokey aioli and sprinkle over shredded Cheddar cheese. • Tear over herbs and serve with remaining lemon wedges. Enjoy!
