This is the one from Simply Raymond Blanc:
ROASTED PEPPERS AND FREEKEH
PREP 10 mins / Cook 40 mins
Apart from tasting fabulous, this dish is also a well-packed medicine cabinet
on the plate. Freekeh is a wheat that is harvested while young and green and,
compared with brown rice, it has three times the amount of protein and twice
the amount of fibre. Freekeh also has a low glycaemic index (around 43),
which, when combined with its high fibre content, makes it a great choice for
a diabetic who wants to lose weight. Freekeh is not gluten free as it’s a type
of wheat, so avoid this grain if you have gluten intolerance.
SERVES 4
For the freekeh
150g freekeh
3 pinches of sea salt flakes
½ teaspoon fennel seeds
1 tablespoon pumpkin seeds
1 tablespoon sunflower seeds
2 pinches of ground cumin
2 pinches of ground coriander
450ml water
To finish the freekeh
2 cups of jasmine tea
2 tablespoons sultanas
a small bunch of coriander
a small bunch of flat-leaf parsley
2 tablespoons pine nuts
2 tablespoons flaked almonds
juice of ½ lemon
3 tablespoons extra-virgin olive oil
For the peppers
4 yellow or red peppers
1 tablespoon olive oil
To finish
a handful of baby lettuce leaves
2 teaspoons good-quality balsamic vinegar
1 heaped teaspoon flaked almonds
1 heaped teaspoon pine nuts
1 heaped teaspoon pumpkin seeds
TO PREPARE Begin with 2 cups of jasmine tea. Place the sultanas in one cup
and leave them until required. The other cup of tea is for you – you’ve earned
it. Finely chop the coriander and parsley.
Alors! In a medium-sized saucepan, place the freekeh, salt, fennel seeds,
pumpkin seeds, sunflower seeds, cumin and ground coriander. Cover with the
water, bring to the boil on a high heat and then reduce to a simmer and
continue to cook like this for about 20 minutes, stirring occasionally. You
will know that your freekeh is cooked when it has absorbed all the water and
still has a slight bite to it. Remove the pan from the heat, transfer the freekeh
to a bowl and leave to cool.
Once the freekeh has cooled, add the pine nuts and flaked almonds, along
with the lemon juice and olive oil. Strain the sultanas and add these too. Add
the coriander and parsley and stir this mixture well. Taste and correct the
seasoning if necessary. Put aside, ready to use as the stuffing for the peppers.
Preheat the oven to 170°C/150°C fan/gas 3½. Remove a thin slice from the
base of each pepper so that the peppers stand upright. Slice the peppers
crossways, about 1cm from the top – this gives you the pepper’s ‘lid’. Use a
spoon to scoop out and then discard the seeds and white pith.
Spoon an equal amount of the freekeh mixture into each pepper. Pop the ‘lid’
on top and place the stuffed peppers on a baking tray or in an ovenproof dish.
Brush each pepper all over with olive oil. Roast for 20 minutes.
To serve, arrange a few lettuce leaves in the centre of each plate and place a
hot pepper on top. Drizzle with the balsamic vinegar and scatter with a few
nuts and seeds. Serve immediately.