Roasted Tomato,Capsicum, Quinoa, Freekeh and Rocket Salad with a Coconut and Lemon Dressing


Serves: 4

Preparation: 5min, Cook: 20min  

3 large Blush tomatoes, chopped

1 yellow capsicum, washed

1 red capsicum, washed

½  cup quinoa, washed

½  cup freekeh grain, washed

1 small Spanish onion, peeled and finely sliced

4 sprigs fresh thyme

2 sprigs fresh rosemary

2 cups of water for the grains

100g fresh rocket

2 tbsp. pepitas toasted

2 tbsp. feta cheese, crumbled

Dressing ingredients:

4 tbsp. extra virgin coconut oil, melted

3 tablespoons chopped fresh basil

½ lemon juiced

Season to taste



Preheat the grill. Place the capsicums on a baking and grill for 5 minutes each side or till the skin is blackened. Once blackened, place the capsicum in a bowl and cover to sweat and cool. Once cooled, peel off the skin and tear/cut into 2cm strips.


In a bowl add the quinoa, freekah, Spanish onion, thyme and rosemary. Bring to the boiling for 5 minutes then turn the heat down to simmer and simmer for 20-25 minutes (add more water if needed). Stirring for the last 5 minutes so the grains don’t stick together.


In a small bowl or jam mix all of the dressing ingredients together.


Serve the dish is a large bowl on a bed of rocket, grains, slices of capsicum, dressing, toasted pepitas and sprinkled with feta. Or roughly mix all the ingredients together. Delicious!!


Tip: When cooking quinoa or freekah always taste as you are cooking, they are should be soft to eat but have still kept their form.