Roasted Carrots with Freekah

Denise says:

  • Freekah is a super grain, a wheat that is harvested whilst still young and green.  It is roasted over an open fire; the inside grain is firm, slightly chewy and has its own distinct nutty and smoky flavour.
  • It has been a staple grain in Middle Eastern diets for centuries but is now having an international revival. Loaded with nutrients, high in fibre and protein and low in fat, in fact superior to quinoa, but of course not suitable if you are gluten free!
  • Use bulgur wheat as a tasty alternative to freekeh if you can’t find it!
  • This is a colourful healthy vegan salad suitable to enhance any main course and enjoy as it is. The dukkah recipe makes more than you need but it’s delicious on salads, as a topping for soup, stews and all grains.
  • Preparation Time: 20 minutes
  • Cooking Time: 40 minutes
  • Serves: 6

Ingredients:

  • 500g Chantenay carrots – not peeled but trimmed
  • 2 tablespoons olive oil
  • 3 teaspoon cumin seeds
  • 3 teaspoon ground cinnamon
  • 250g Freekah plus 2 tablespoons vegetable stock powder
  • 4 tablespoons flat-leaf parsley - roughly torn
  • Garnish
  • 2 tablespoons dukkah - you can buy or make
  • Dukkah
  • 2 tablespoons sesame seeds – toasted
  • 2 tablespoons sunflower seeds
  • 2 tablespoons pumpkins seeds
  • 2 tablespoons hazelnuts – toasted
  • 2 tablespoons cumin seeds
  • 2 tablespoons coriander seeds
  • 1 tablespoon turmeric
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • To make the dukkah –put all the ingredients into the food processor and whizz to produce a powder like consistency.  Store in an airtight container for up to 3 months.
  • Dressing
  • ½ lemon juiced
  • 2 tablespoons tahini
  • 150ml non-dairy coconut yoghurt
  • 1 tablespoon maple syrup

Method

  1. Heat the oven to 200C/fan 180C/gas 6.
  2. In a bowl, toss the carrots with olive oil, cumin seeds, cinnamon and some seasoning.
  3. Roast on a baking tray for 20-30 minutes until cooked through and golden at the edges.
  4. Place the grains in a saucepan.  Add 500ml water and stock powder.
  5. Bring to the boil and simmer for 10 minutes. Turn the heat off and leave for 10 minutes to complete the cooking.
  6. In a food processor, add the lemon juice, tahini, yogurt, season and whizz.
To serve, stir half the dressing through the cooked grains, parsley and half the carrots. Top with the remaining carrots, sprinkle with the dukkah and drizzle over the rest of the dressing.
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