INGREDIENTS
1 cup wholegrain Freekeh
2½ cups water
1 tbsp golden raisins
50 g sunflower seeds, toasted
30 g goji berries
40 g pumpkin seeds, toasted
20 g slivered almonds, toasted
1/3 cup parsley, picked, washed and chopped
¼ cup coriander, picked, washed and chopped
METHOD
Freekeh
- Place the freekeh and water into a deep solid steam tray and cover tightly with foil.
- Place in the Steam Oven and steam for 25 minutes at 100°C.
- Remove from the Steam Oven and allow to cool.
Dressing
- Mix all ingredients with a whisk or in a jar with a tight lid and shake for 30 seconds.
- Season to taste.
To Serve
- Place all ingredients in a large bowl and mix through dressing.
- Serve with roast chicken or tinned tuna.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
