Lean and Clean Spiced Freekeh Pilaf
with Roasted Vegetables and Tomato Salsa
- Cereals containing gluten
- Nuts
- Pistachio nuts
- May contain traces of allergens
- Celery
- Peanut
- Brazil nuts
- Cashew nuts
- Macadamia Nuts
- Pecan Nuts
- Hazelnuts
- Sesame
- Sulphites
- Almonds
- Nuts
Ingredients
2 tbsp
Ground Cumin
1 pot(s)
Sumac
1 unit(s)
Aubergine
(May contain traces of: Celery)
1 unit(s)
Cauliflower
½ carton(s)
Chickpeas
1 unit(s)
Echalion Shallot
½ unit(s)
Red Chilli
100 grams
Freekeh
(Contains: Cereals containing gluten)
1 sachet(s)
Vegetable Stock Powder
1 bunch(es)
Flat Leaf Parsley
1 bunch(es)
Mint
200 grams
Cherry Plum Tomatoes
1 unit(s)
Lemon
25 grams
Salted Pistachios
(Contains: Nuts, Pistachio nuts May contain traces of: Peanut, Brazil nuts, Cashew nuts, Macadamia Nuts, Pecan Nuts, Hazelnuts, Sesame, Sulphites, Almonds, Nuts)
grams
Pistachios
Not included in your delivery
1 tbsp
Olive Oil
200 milliliter(s)
Water
Nutritional information
Instructions
FC CHEF: IS THERE TOO MUCH CHICKPEA? PLEASE CHECK FREEKEH COOKING IS ACCURATE. Preheat your oven to 200 degrees. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 3cm pieces. Chop the cauliflower into florets (like small trees!). Drain and rinse the chickpeas in a sieve.
Pop the cauliflower and aubergine on a baking tray, drizzle with oil and season with salt and pepper. Sprinkle on the cumin and half the sumac. Rub the flavourings all over the veggies and arrange in one layer. Bake on the top shelf until soft and nicely browned with burnt edges, 25-30 mins. Halfway through cooking, add the chickpeas to the tray and turn everything to make sure it browns evenly. Meanwhile, fill and boil your kettle.
Halve, peel and chop the shallot into small pieces. Halve the chilli lengthways, deseed then finely chop. Heat a drizzle of oil in a frying pan on medium heat. Add the shallot and cook until soft, 4-5 mins. Add a pinch of chilli and the freekeh and cook for 1 minute. Stir in the boiling water (see ingredients for amount) and stock. Bring to the boil then turn the heat to low, pop a lid on and leave to cook for 15 mins, then remove from the heat and leave to rest for 5 mins.
Meanwhile, roughly chop the parsley (stalks and all). Pick the mint leaves from their stalks and roughly chop (discard the stalks). Halve the tomatoes. Zest and juice the lemon. In a bowl, combine the lemon zest, juice, herbs and tomatoes with the olive oil (see ingredients for amount). Season with a pinch of salt and pepper.
Take the pistachios out of their shells and roughly chop.
Fluff up your freekeh with a fork and gently mix in half the salsa. Pop your freekeh into bowls and top with the roasted veggies and chickpeas. Sprinkle over the pistachios, remaining sumac, any remaining chilli (if liked) and the other half of the salsa and enjoy!
