For the Herbed Freekeh:

For the sunflower seed Caesar dressing:

  • Little gem lettuce 500.0 g
  • Micro Parsley 30.0 g


  1. For the Herbed Freekeh:

    • Bring the water to the boil then whisk in the Knorr Professional Vegetable Jelly Bouillon and Knorr Professional Garlic Puree.
    • Rinse the freekeh under cold water then add to then bouillon, bring back to the boil then simmer for 20 minutes.
    • Once cooked, drain, and dress with the olive oil and stir through the chopped parsley then set aside until cooled.
  2. For the sunflower seed Caesar dressing:

    • Lightly toast sunflower seeds in a dry pan then remove, set aside and allow to cool.
    • Add all the ingredients into a blender including the sunflower seeds and blitz until smooth then pour into a squeezy bottle.
    • Chill until needed.
  3. To serve:

    • Trim and wash the lettuce then place into a bowl and pour a quarter of the dressing over and lightly toss to coat.
    • Add the dressed leave to a serving plate, sprinkle over the herbed freekeh and finish with remaining dressing.
    • Garnish with micro herbs before serving.
Chef Inspiration