The freekeh in this recipe provides a rich, nutty, smoky flavour, and is a great source of fibre and protein.
This is from Ryan Riley’s booklet of recipes to help people living with cancer enjoy food again. See all our recipes for people living with cancer.
- 1 teaspoon rapeseed oil
- 160g mixed mushrooms, sliced
- 1 lemon, zest and juice
- 75g feta cheese
- 2 tablespoons cold water
- Small handful fresh oregano
- 200g ready-cooked freekeh (such as Merchant Gourmet)
- Freshly ground black pepper, to taste
- Small handful fresh mint leaves, roughly chopped
- 20 minutes
- 5 A DAY:
Nutrition information (per serving)
- Add 1 teaspoon of rapeseed oil to a frying pan, and set over a high heat. Once the oil is hot, add the mushrooms and fry for 6–7 minutes until they are dark and crispy. Remove a couple of the mushroom pieces from the pan and set aside for later. Squeeze over the lemon juice and add in the zest.
- Reduce to a medium heat and add in the feta with 2 tablespoons of water and stir for 3–4 minutes, until melted. Tumble in the oregano leaves.
- Add in the freekeh and heat through for 4–6 minutes. The sauce should be glossy and coat the individual freekeh, but if needed, add a few tablespoons of water to make the sauce silky.
- Season with black pepper, to taste, and serve in a bowl, sprinkling the reserved mushrooms and chopped mint on top.
To add even more flavour, scatter with chilli flakes and parsley before serving.