Chermoula Cauliflower & Freekeh Bowl
with Tahini & Zesty Hazelnuts
- Gluten
- Wheat
- Tree Nuts
- Sesame
- Milk
- Gluten
- Soy
- May contain traces of allergens
This delightful dish is a celebration of wholesome roasted veggies with freekeh and fresh mint. Add Chermoula spices for extra flavour, then top it off with a drizzle of tahini and a sprinkle of zesty hazelnuts. *This recipe is under 650kcal per serving*
Ingredients
1 packet
freekeh
(Contains: Gluten, Wheat)
1 sachet
vegetable stock powder
1 head
cauliflower
1
parsnip
1
courgette
1
onion
1 sachet
chermoula spice blend
1 bunch
mint
1 packet
roasted hazelnuts
(Contains: Tree Nuts)
1 bag
baby spinach leaves
½
lemon
1 sachet
Currants
(May be present: Milk, Gluten, Soy)
1 packet
tahini
(Contains: Sesame)
Not included in your delivery
olive oil
3.5 cup
water
¼ tsp
salt
Nutrition
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Rinse the freekeh. In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Add the freekeh and toast until fragrant, 2 minutes. Add the water and the vegetable stock powder. Bring to the boil, then reduce the heat to medium and cook until tender, 25-30 minutes. Drain well and return to the saucepan.
While the freekeh is cooking, cut the cauliflower into small florets. Cut the parsnip and courgette into bite-sized chunks. Slice the red onion into wedges. Place the veggies, chermoula spice blend and the salt on a lined oven tray. Drizzle with olive oil and season with pepper. Toss to coat and roast until tender, 25-30 minutes.
While the veggies are roasting, roughly chop the roasted hazelnuts and baby spinach leaves. Zest the lemon to get a pinch, then slice into wedges.
Heat a medium frying pan over a medium-high heat. Add the hazelnuts and lemon zest and toast until fragrant, 1-2 minutes. Season with salt and pepper. Remove from the heat and set aside.
Add the roasted veggies, currants and baby spinach to the freekeh and stir to combine.
Pick and thinly slice the mint leaves. Divide the chermoula roast veggie freekeh between bowls. Top with the tahini and sprinkle with the zesty hazelnuts. Garnish with the mint. Serve with any remaining lemon wedges.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The chermoula spice blend and toasted hazelnuts bring great flavour and crunch; some reviewers found the spice level on the warm side, so adjust to taste.
- Ease of prep: Straightforward to prepare overall, though a few reviewers noted the freekeh takes longer to cook than expected — allow extra time and check for tenderness.
- Suggestions: Add a tin of chickpeas to boost the protein content, as one reviewer found it worked really well. Consider adding feta or a similar cheese to round out the flavours.
- Next-day meals: Leftovers work well as a cold salad the next day, making it a great option for lunch.
