Freekeh Za’atar Peppers
Serves 6-8
Ingredients.
200g cooked chestnuts,
roughly chopped 1 red onion,
finely chopped 2 garlic cloves,
sliced 6 sage leaves,
sliced 1 tsp bouillon stock (added to 120ml hot water)
2-3 pointed peppers,
halved and seeded 250g freekeh (I use Merchant Gourmet and boil in the bag)
Za’atar spice,
2 tbsp 1/4 lemon, juice of
Method.
1. Preheat your oven to 200c / 180c fan / Gas Mark 6. Line a baking sheet with foil and place your halved and seeded peppers on top.
- Heat a little oil in a saute pan or similar, and begin to lightly fry the onion for a few minutes.
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On a low heat, Add the chestnuts and continue to cook for five minutes further.
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Add the garlic, sage leaves, and za’atar and cook out for one minute.
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Add the stock and reduce to lowest heat retaining a simmer.
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Cook the freekeh according to pack instructions (usually microwave 3 mins or on the hob in about ten).
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Stir in the cooked freekeh to the chestnut and onion mix and take off the heat.
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Spoon the mix into the peppers on the baking tray. Squeeze your lemon juice over the top of the now stuffed peppers.
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Cover the peppers with another piece of foil and bake in the oven for 20 minutes, removing the foil for the last remaining minutes. The peppers at this point should just be starting to singe slightly but still retain their shape and a bit of bite. 1
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Remove from the oven, give a good dose of freshly cracked black pepper, and adorn in pomegranate jewels, serving with extra lemon wedges for the table.
MORE: Vegan Recipes | Vegetarian Recipes | Salads
