Spiced Freekah, Turkey and Blueberry Salad with Persian Feta

Spiced Freekah, Turkey and Blueberry Salad with Persian Feta

Serves 4

Ingredients
500 g turkey breast
1 1/ 2 cups (300 g) freekah, rinsed
4 large handfuls baby spinach, coarsely shredded
30 g butter
1/ 2 cup (60 g) flaked almonds
1/ 2 medium red onion, thinly sliced
2 x 125 g punnets blueberries
125 g Persian fetta, crumbled

Dressing
1/ 4 cup (60 ml) lemon juice
1 teaspoon ground cumin
1 teaspoon ground cardamom
1/ 2 teaspoon ground cinnamon
1/ 2 teaspoon caster sugar
1/ 4 cup (60 ml) olive oil

Method
Remove and discard the skin and any sinew from the turkey. Place in a medium saucepan, cover with cold water and gently simmer for 20 minutes, or until cooked through. Set aside to cool slightly in the poaching liquid. Transfer turkey onto a plate and refrigerate until completely cool.
Meanwhile, bring 3 1/ 2 cups (875 ml) of water to the boil in a medium saucepan. Add the freekah, decrease the heat to a gentle simmer and cook for 15 minutes, or until tender and most of the water has been absorbed. Drain and transfer in a medium bowl. Add the spinach and mix to wilt. Spread out onto a tray and set aside to cool.
To make the dressing, combine the lemon juice, cumin, cardamom, cinnamon and caster sugar in a small bowl. Gradually whisk in the oil and season with salt and pepper.
Melt the butter in a medium frying pan over medium heat. Add the almonds and cook for 4–5 minutes, until golden brown. Transfer onto a plate lined with kitchen paper, to drain.

Shred the cooled turkey into small strips.
Combine the turkey, freekah, onion and blueberries in a large bowl. Pour over the dressing and toss to coat.
Scatter with Persian feta and butter toasted almonds to serve.

As September rolls around, so do the much-anticipated school exams. From NAPLAN in year 3, right through to University, the nation's young prepare themselves for the assessment period.

Luckily, the University of Reading has discovered a hidden talent in the humble blueberry that could be the secret to great exams. The study saw a group of children consuming a drink containing either 1¾ cups of fresh blueberries, ¾ of a cup, or a placebo. Before and after the drink they were given a series of cognitive exams to test their memory.

The results? Astounding. The study saw a 13% improvement in the children's memory 6 hours after consuming the high dosage drink, making blueberries the perfect breakfast during the exam block.

Commenting on the results of her study, Professor Claire Williams noted that the fruit is "rich in flavonoids, (and) a range of health benefits including antioxidant and anti-inflammatory effects." She also added that "primary school is a vital stage in a child's educational and social development. These results indicate strongly that consuming foods rich in flavonoids (like fresh blueberries) could aid overall learning in the classroom."

With great timing, Australian blueberries are now in peak season, meaning it's easy for all families to add some punnets to their basket.