A seasonal salad full of roasted carrots, protein packed freekeh, goats cheese and delicious flavours.
Serves: 4 serves | Prep Time: 40 mins | Cook Time: 15 mins
Ingredients:
- 200g wholegrain freekeh
- 950mL chicken Stock
- 15 g salt
For Salad:
- 300g dutch carrots
- 120g red onion – peeled & cut into wedges
- 150g seedless red grapes – washed & halved
- olive oil
- sea salt
- 1 pomegranate
- 55g shelled, unsalted pistachios – chopped
- 85g parsley,chopped
- 85g mint leaves
- 100g goat cheese – torn into chunks
For Dressing:
- 2 tbsp extra virgin olive oil
- 1tbsp pomegranate molasses
- 2 tsp apple cider vinegar
Method:
- Preheat oven to 180C. Line two trays with baking paper.
- Place Freekeh in a pot filled with 750 mL cold water. Bring to boil, then reduce heat to a simmer. Cook for 40 minutes or until tender. Drain any remaining liquid and set aside.
- Wash carrots thoroughly. Slice bigger carrots in half lengthways so that they are similar in size.
- Peel red onion, cut into half, and again into wedge. Wash your grapes well, then cut them in half. Leave any tiny grapes whole.
- Spread out carrots and red onion together on the baking trays. Drizzle a generous amount of olive oil and sea salt. Massage vegetables and bake in the oven for 15 minutes.
- Remove the trays, scatter the grapes and drizzle a little more olive oil over them. Rotate all the vegetables and pop the tray back into the oven for another 25-35 minutes, or until everything is golden and deliciously sticky looking.
- While the vegetables are roasting, de-seed pomegranates. Roughly chop pistachios, parsley and tear mint leaves with your hands. Set each item aside separately.
- Add olive oil, pomegranate molasses and vinegar to a jar with a lid. Shake well, taste and season to your liking.
- To assemble, add freekeh to a serving bowl along with two thirds of the dressing. Toss thoroughly to combine. Add roasted vegetables and grapes, toss gently before drizzling the remaining dressing over the top.
- Garnish with pomegranate seeds, goat cheese, pistachios, mint and parsley. Lightly toss once more before serving.
Recipe and image kindly provided by Greenwheat Freekeh