1. Combine the water along with the stock cube and freekeh grains into a medium size pot, brill to boil then reduce the heat to a shimmer for 45-50 minutes with a lid slightly ajar. Or until all the water has absorbed and the grains are tender but still have a firmness to them. 

2. Meanwhile the dressing can be made; combine all ingredients into a small food processor (coriander storks as well) and pulse until the constancy is a smooth paste. A little more lime juice can be added if it's too thick. Check the seasoning to your taste, this dressing does taste fantastic with a good amount of freshly cracked pepper. 

3. To prepare the brocollini and asparagus, trim off the bottom ends and add to a large mixing bowl. Drizzle over the top with olive oil, use your hands to toss and coat. 

4. Grill them in a heavy base fry pan or grilling skillet in batches and set aside. 

5. Pull the kale off the centre storks using your hands and rip up the leaves in to roughly large bit side pieces. Place them in the large mixing bowl the vegetables had been in, drizzle with a little olive oil and toss. 

6. Grill the kale in batches until it just starts to wilt and change to a brighter green colour. Add the kale back to the large mixing bowl along with the cooked freekeh grains, spoon over 1/2 of the dressing and stir to mix it through. 

7. Serve the Kale and freekeh mixture divided into bowls along with the grilled asparagus and brocollini served over the top. 

8. Top with half an avocado sliced with a drizzle of olive oil over the top and a pinch of salt and freshly cracked pepper.  

9. Spoon out extra dressing over the dish along with a sprinkle of sun flower seeds. 

Dan Dumbrell discovered his love for cooking eight years ago when he moved out of home. Growing up in Sydney’s southwest with Chinese and Australian roots, he loves blending East and West in his dishes, inspired by his mum’s Guangzhou background.

Dan dreams of launching a food truck in the Southern Highlands of NSW, sharing his unique fusion cuisine. He learned to cook from YouTube and looks up to chefs like Kylie Kwong and David Chang.

With a PhD in Health Information in Social Media, Dan works at the University of NSW Ageing Futures Institute. He married his Scottish husband Paul in 2020, and they enjoy culinary adventures together. When he's not in the kitchen, Dan loves hitting the gym, gardening, and hanging out with friends and his toy poodles, Bella and Harry.

Always evolving in his cooking style, Dan is passionate about sharing his love of food with everyone.