Name: Green bowl
Yield: 4
Ingredients: 200 gm freekeh or other cracked whole grain; 2 bunches rocket, thinly sliced, plus extra rocket leaves; 1 cup flat-leaf parsley, torn; 1 cup mint, torn; 1 spring onion, thinly sliced; 3 celery stalks, thinly sliced; 1 apple, cut into matchsticks; Ground linseed, to serve; Coarsely chopped tamari almonds, to serve; Sliced avocado halves and poached eggs, to serve; Tahini-lemon dressing; 60 ml (¼ cup) lemon juice (or to taste); 1½ tbsp tahini; 2 tbsp extra-virgin olive oil (or to taste)

A green salad bowl is just the ticket when you want to feel both virtuous and refreshed. Here, a mix of greens, herbs, apple, freekeh and a creamy tahini dressing provide the feel-good vibes.

Ingredients

200 gm freekeh or other cracked whole grain

2 bunches rocket, thinly sliced, plus extra rocket leaves

1 cup flat-leaf parsley, torn

1 cup mint, torn

1 spring onion, thinly sliced

3 celery stalks, thinly sliced

1 apple, cut into matchsticks

Ground linseed, to serve

Coarsely chopped tamari almonds, to serve

Sliced avocado halves and poached eggs, to serve

Tahini-lemon dressing

60 ml (¼ cup) lemon juice (or to taste)

1½ tbsp tahini

2 tbsp extra-virgin olive oil (or to taste)

Method

1.Cook freekeh in a saucepan of boiling water until tender (15 minutes). Drain, then spread on a tray and cool.

2.For tahini-lemon dressing, whisk ingredients in a bowl and season to taste, adding extra lemon juice or oil to taste. If tahini is too thick, add a little water to loosen.

3.Combine rocket, herbs, spring onion, celery and apple in a bowl and toss to combine. Add freekeh and dressing, toss well to coat, then scatter over linseed and almonds. Divide among bowls and serve salad topped with egg and avocado.

Styling by Lisa Featherby

Styling by Jerrie-Joy Redman-Lloyd