Fast Recipes

Green bowl

Just the ticket when you want to feel both virtuous and refreshed.

By Lisa Featherby
  • Serves 4
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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.


  • 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)


  • 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.