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Black bean and mango freekeh

Name: Black bean and mango freekeh
Cook time: 20 min
Yield: 4

with roasted jerk kumara

Ready in around 20 mins

RECIPE FACT:

Jerk seasoning dates back to the 17th century and was introduced to Jamaica by the Maroons, a community of African slaves who escaped into the Blue mountains.

Nutritional Info:

Energy: 2572kj (614Kcal)
Protein: 21g
Carbohydrate: 80g
Fat: 19g
Contains: Milk, Gluten

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

PREHEAT THE OVEN TO 210⁰C (FAN BAKE).
1. TO COOK THE KUMARA:

Line an oven tray with baking paper. Place the diced kumara on the tray, drizzle with oil and sprinkle with the jerk seasoning. Toss well to coat kumara. Place in the oven and bake for 14-15 mins until caramelised around the edges.
2. TO PREPARE THE VEGETABLES:

Cut the broccoli into small bite sized pieces. Slice the roasted red capsicum into 1 cm strips. Roughly chop the coriander including the stalks. Place the black beans into a sieve and rinse under water. Drain well.
3. TO COOK THE VEGETABLES AND FREEKEH:

Place a non-stick frying pan over a medium-high heat with a drizzle of olive oil. Once hot add the broccoli, season with salt and cook for 4-5 mins stirring occasionally to create a char. Open the bag of freekeh, squeezing gently on the bag to break up any large clumps. Add the capsicum, freekeh and half the black beans and cook for 2-3 mins. Remove from the heat, pour in the mango sauce, add half the coriander and season with salt and pepper.
TO SERVE:

Spoon black bean and mango freekeh into bowls. Top with roasted jerk kumara. Dollop with sour cream and sprinkle with smoky seeds and remaining coriander.