Kafta Freekeh Bowl

Ingredients

• 170 g lean beef kofta, grilled
• 160 g cooked freekeh
• 100 g mixed vegetables
• 5 g herbs, spices and lemon

Method

1. Mix the 170 g lean beef mince with finely chopped parsley, grated onion, seven-spice (baharat) and salt. Shape into 3–4 long, flat fingers.
2. Rinse about 55 g dry freekeh and simmer in three times its volume of water for 20–25 minutes until tender. Drain — this gives about 160 g cooked.
3. Grill or cook in a non-stick pan over medium-high heat for 4–5 minutes per side until cooked through (71 °C inside).
4. Steam or sauté the 100 g mixed vegetables for 3–4 minutes, or serve them raw if they're salad vegetables.
5. Build the plate: the cooked freekeh first, the Kafta on top and the vegetables alongside. Finish with the remaining herbs and a squeeze of lemon.