Chickpea And Freekeh Salad Recipe by Dr Paula Gilvarry
Freekeh is an ancient grain made from green durum wheat that is roasted and rubbed to create its distinct flavour. It’s similar to barley or couscous, but nuttier.
– 360ml water
– 60g freekeh
– 1 x 400g tin of chickpeas, drained and rinsed
– 85g feta cheese, cubed
– 55g salami, chopped
– 1 ripe avocado, halved, stoned, peeled and cubed or sliced
– 1 garlic clove, crushed
– 1 tbsp. olive oil
– 1 handful of chopped fresh mint
– 1 handful of chopped fresh flat-leaf parsley
– Salt and freshly ground black pepper
1. Pour the water into a medium saucepan and bring to the boil, then add the freekeh.
2. Bring back to the boil, then reduce the heat, cover the pan and cook for 20 minutes, until most of the water has been absorbed and the freekeh is tender.
3. Put the freekeh in a sieve and run under cold water to cool it down quickly. Drain well and set aside.
4. Put the chickpeas, feta, salami, avocado and garlic in a bowl. Drizzle with the oil and toss lightly to coat, then stir in the freekeh and herbs. Season to taste with salt and pepper.
5. Serve immediately or cover and chill in the fridge for up to 4 hours.
[su_note note_color=”#eeede9″]RECIPE BY DR PAULA GILVARRY[/su_note]
A diet for people who love food from the doctor and chef who lost 5 stone. Dr Paula Gilvarry has always loved her food; in fact, she even ran a restaurant alongside being a GP. But when her increasing weight began to cause medical problems, she knew something had to change.
Cutting out delicious food wasn’t an option, so instead she changed the type of food she ate, adapting all of her favourite recipes to suit her new weight-loss regime. And it worked.
Five stone lighter and a whole lot healthier and happier, Paula is ready to share her secrets. Her recipes are delicious, high in protein, low in carbs, and they even allow for a daily glass of wine! Doctor on a Diet is for anyone who wants to lose weight slowly and keep it off, without sacrificing taste or flavour.