Middle Eastern-Style Veggie Freekeh Bowl
with Garlic-Parsley Yoghurt & Roasted Almonds
- Almond
- Milk
- Gluten
Ingredients
1 sachet
Vegetable Stock Powder
1
Baby Rainbow Carrots
1
Kumara
1 packet
Currants
1 packet
Roasted almonds
(Contains: Almond; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Spinach Leaves
1 packet
Parsley
1
Courgette
1 packet
Freekeh
(Contains: Gluten; )
1
Lemon
1
Beetroot
1 sachet
Chermoula Spice Blend
Nutrition Values
Cooking Steps
• Preheat the oven to 240°C/220°C fan-forced. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast freekeh, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 30-35 minutes. • In the last 5 minutes of cook, add currants and cook until softened. • Drain and return to saucepan. Add vegetable stock powder and stir until combined.
TIP: The freekeh is cooked when it has softened but still retains some bite.
• While the freekeh is cooking, cut kumara into bite-sized chunks. Cut beetroot into small chunks. Cut courgette into thick half-moons. Trim green tops from baby rainbow carrots (see ingredients)and scrub them clean.
• Place carrots on a lined oven tray. Add the honey, a drizzle of olive oil and a pinch of saltand pepper. • On a second lined oven tray, add kumara, beetroot and courgette. Add chermoula spice blend and a drizzle of olive oil. Season and toss to coat. • Roast both trays of veggies until tender, 25-30 minutes.
• While the veggies are roasting, finely chop garlic. Pick and roughly chop parsley. Zest lemon to get a good pinch, then slice into wedges. • In a small frying pan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a small bowl, then add Greek-style yoghurt, parsley and a squeeze of lemon juice to the garlic oil. Stir to combine. Season to taste.
TIP: Add more or less lemon juice to taste.
• Roughly chop roasted almonds. • In a large bowl, add lemon zest, roasted veggies (reserve the carrots for step 6), freekeh, a squeeze of lemon juice and baby spinach leaves. Toss to combine and season to taste.
• Divide Middle Eastern-style veggie freekeh between bowls and top with baby carrots. • Spoon over garlic-parsley yoghurt and garnish with almonds. • Serve with any remaining lemon wedges. Enjoy!
