Seasonal Recipes

Freekah and Brussels Sprouts with Pear, Parmasan and Raisins

 

½ Cup Cracked Freekeh
250gm Brussels Sprouts
1 Pear
1 Lemon
1 Large Bunch Parsley
3 Tablespoons Golden Raisins
2 Ounces Parmesan Cheese
1 Tablespoon Champagne Vinegar
1 Tablespoon Saba
¼ Cup Hazelnuts

Preheat the oven to 200.C Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Remove the root ends of the Brussels sprouts and halve them lengthwise. Set half of the Brussels sprouts aside; very thinly slice the other half. Using a peeler, remove the yellow rind of the lemon; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lemon and remove the seeds. Pick the parsley leaves off the stems; discard the stems. Roughly chop the hazelnuts. Medium dice the apple; top with the juice of one lemon wedge to prevent browning.

Add the cracked freekeh to the pot of boiling water. Cook 18 to 20 minutes, or until tender. Drain thoroughly. Return the cooked freekeh to the pot. Stir in the lemon zest and a drizzle of olive oil. Season with salt and pepper to taste. Set aside.

While the freekeh cooks, place the Brussels sprout halves on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange the seasoned Brussels sprouts in a single, even layer and roast 14 to 16 minutes, or until browned and tender when pierced with a knife.

While the Brussels sprouts roast, place the raisins in a medium, heatproof bowl. In a small pan, heat the vinegar, a pinch of salt and ¼ cup of water to boiling on high. Once boiling, pour the mixture over the raisins and set aside to pickle. Rinse and wipe out the pan.

Heat the same pan used to make the pickling liquid on medium until hot. Add the hazelnuts and toast, stirring occasionally, 3 to 4 minutes, or until lightly browned and fragrant. Transfer the toasted nuts to a small bowl and set aside.

In a large bowl, combine the roasted Brussels sprouts, shaved Brussels sprouts, apple, parsley, cooked freekeh, toasted hazelnuts and pickled raisins (draining before adding). Add the juice of the remaining lemon wedges and drizzle with olive oil. Toss to thoroughly coat. Season with salt and pepper. To plate your dish, divide the salad between 2 dishes. Using a peeler, shave the Parmesan cheese on top of each. Top each salad with a drizzle of the saba.