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Freekeh with Lentils, Jalapeño, Corn and Chopped Kale Salad

Ingredients

900ml Water
240g Freekeh & lentil (ancient grains)
100g Kale, chopped with stem
60g Brazilian nuts, chopped 
1 Celery, peeled and diced
1 Carrot, peeled and diced
1 Yellow pepper, diced
1 Jalapeño
4 Dates, spitted and diced
1 Red onion, diced
1 Corn kernel
1 tsp Extra virgin coconut oil
Apple cider vinegar (to taste) 
Extra virgin olive oil (to taste) 
Salt & pepper (to taste)

Cooking Method

1. In a pot, bring 900ml of water to boil. Add in freekeh and lentil, simmer and continue to cook for 30 to 40 minutes until freekeh is tender and chewy. 

2. Add carrot, yellow pepper, jalapeño, dates, red onion, corn kernel, kale, celery and Brazilian nuts. 

3. Whisk extra virgin olive oil, apple cider vinegar, extra virgin coconut oil, salt and pepper. Drizzle over salad, toss well and serve. 

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