A grain bowl for when you need a taste of Mumbai in your day. Grate some fresh turmeric over to add an immunity-boosting kick.






Skill level

Average: 3.6 (17 votes)


  • 150 g (1 cup) cooked freekeh (see Note), warmed or at room temperature
  • 6 chat potatoes, boiled and halved
  •  small red cabbage, very thinly sliced
  • 1 cup (firmly packed) baby spinach leaves

Coconut yoghurt dressing

  • 120 g (½ cup) thick yoghurt
  • 60 ml (¼ cup) coconut cream
  • lemon juice, to taste

Coriander-mint salsa

  • 1 cup (firmly packed) coriander leaves
  • 1 cup (firmly packed) mint leaves
  • ½ long green chilli, chopped
  • 2 cm piece ginger, chopped
  • 60 ml (¼ cup) extra-virgin olive oil
  • lemon juice, to taste

To garnish

  • small mint leaves
  • puffed quinoa or rice
  • freshly grated turmeric or ginger
  • red chilli sauce ( optional)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Make the coconut yoghurt dressing. Place all of the ingredients in a small food processor, season with sea salt and freshly ground black pepper and process to combine. The dressing should be a thin pouring consistency. Set aside.

Make the coriander-mint salsa. Place all of the ingredients in a small food processor, season with salt and pepper and process to a coarse puree. Adjust the seasoning as desired. Set aside. If not using immediately, refrigerate with a piece of plastic wrap pressed directly onto the surface.

Arrange the freekeh, potato, cabbage and spinach in separate piles in shallow bowls. Dollop over the salsa. Drizzle over the dressing. Scatter over the garnishes.



• To cook freekeh, place one part freekeh to two parts water in a small saucepan and bring to the boil over high heat. Reduce to a simmer, cover with a lid ajar and cook for about 20 minutes or until the freekeh is tender but still chewy. 100 g (½ cup) raw freekeh yields 150 g (1 cup) cooked.


Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Peta Gray. Creative concept by Lou Fay.