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Freekeh, Roasted Carrot and Goat Cheese Salad

  • Greenwheat Freekeh
Image of food

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

  • 2Tbsp Extra virgin olive oil
  • 1Tbsp pomegranate molasses
  • 2Tsp Apple cider vinegar

Method

1

Preheat oven to 180C. Line two trays with baking paper.

2

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.

3

Wash carrots thoroughly. Slice bigger carrots in half lengthways so that they are similar in size.

4

Peel red onion, cut into half, and again into wedge. Wash your grapes well, then cut them in half. Leave any tiny grapes whole.

5

Spread out carrots and red onion together on the baking trays. Drizzle generous amount of olive oil and sea salt. Massage vegetables and bake in the oven for 15 minutes.

6

Remove the trays, scatter the grapes and drizzle a little more olive oil over them. Rotate all the vegetables and pop tray back into the oven for another 25-35 minutes, or until everything is golden and deliciously sticky looking.

7

While the vegetables are roasting, de-seed pomegranates. Roughly chop pistachios, parsley and tear mint leaves with your hands. Set each item aside separately.

Time Needed

  • 40 mins
    Prep
  • 15 mins
    Cook

Difficulty & Yield

  • easy
  • Serves
    4
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