This delightful dish is a celebration of wholesome roasted veggies with freekeh and fragrant mint. Add dukkah and roasted almonds for extra flavour and crunch, then top it off with a drizzle of garlicky yoghurt.
Always refer to the product label for the most accurate ingredient and allergen information.
freekeh(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)
vegetable stock powder
roasted almonds(ContainsTree NutsMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy, Gluten)
baby spinach leaves
vinegar (white wine or red wine)
Preheat the oven to 220°C/200°C fan-forced. Rinse the freekeh. In a large saucepan, heat a drizzle of olive oil over medium-high heat. Add the freekeh and toast until fragrant, 2 minutes. Add the water and vegetable stock powder. Bring to the boil, then reduce the heat to medium-high and cook until tender, 25-30 minutes. Drain and return to the saucepan. TIP: The freekeh is ready when it has softened but still retains some bite.
While the freekeh is cooking, cut the cauliflower into small florets. Place the cauliflower, dukkah and a drizzle of olive oil on an oven tray lined with baking paper and toss to coat. Cut the parsnip (unpeeled) into 2cm chunks. Cut the carrot and beetroot (both unpeeled) into 1cm chunks. Slice the red onion into 2cm wedges. TIP: Cut the veggies to size so they cook in time.
place the parsnip, carrot, beetroot, onion, a pinch of salt and pepper and a drizzle of olive oil on a second oven tray lined with baking paper. Toss to coat and roast both trays until tender, 25-30 minutes. Allow to cool slightly. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
Heat a medium frying pan over a medium-high heat with a drizzle of olive oil and the garlic. Cook until fragrant, 1 minute. Transfer to a small bowl. Add the yoghurt to the garlic oil and stir to combine. Season to taste and set aside.
Roughly chop the roasted almonds. Pick and thinly slice the mint leaves. In a large bowl, combine olive oil (2 tsp for 2 people / 4 tsp for 4 people), the vinegar, honey and a pinch of salt and pepper. Add the cooked freekeh, the mint, roasted parsnip, carrot, beetroot, onion and the baby spinach leaves. Toss to combine.
Divide the roast veggie freekeh salad between plates and top with the dukkah cauliflower. Sprinkle with any dukkah remaining on the oven tray. Spoon over the garlic yoghurt and sprinkle with the roasted almonds.