HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconWarm Freekeh Salad With Chermoula Spiced Carrots
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Warm Freekeh Salad with Chermoula Spiced Carrots

Warm Freekeh Salad with Chermoula Spiced Carrots

Herbs, Sumac and Pistachios

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The carrot. Often seen as a very everyday veggie, lacking excitement. But we won’t have it! The carrot is an absolute hero with its flamboyant orangeness and vitamin C. So, we’ve brought it back to its natural position - as the hero of this dish. It’s freekeh awesome!

Tags:HealthySpicyVeggie
Allergens:CelerySulphitesCereals containing glutenNutsMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Difficulty levelMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

3 unit(s)

Carrot

2 tsp

Chermoula Spice Mix

1 unit(s)

Cinnamon Stick

1 unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

1 cup(s)

Freekeh

(ContainsCereals containing gluten)

½ unit(s)

Cucumber

1 tsp

White Wine Vinegar

(ContainsSulphites)

5 tbsp

Flat Leaf Parsley

5 tbsp

Coriander

5 tbsp

Mint

25 grams

Pistachios

(ContainsNuts)

1 unit(s)

Garlic Clove

1 pot(s)

Greek Style Natural Yoghurt

(ContainsMilk)

1 tsp

Sumac

1 unit(s)

Lemon

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2008.3200000000002 kJ
Energy (kcal)480 kcal
Fat11.0 g
of which saturates2.0 g
Carbohydrate0 g
of which sugars0.0 g
Protein24 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Baking Tray
Knife
Mixing Bowl
Peeler
Strainer
Spoon
Grater
Saucepan
Plate
Instructionsarrow up iconarrow up icon
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1

Pre-heat your oven to 200 degrees and bring 500ml of water to the boil in a pot on high heat.

2

Peel the carrots and chop off the tops and bottoms. Quarter each carrot lengthways and then cut each length in half. Pop the carrots into a bowl and season with ¼ tsp of salt. Sprinkle over the chermoula spice mix and add 1 tbsp of oil. Mix well to make sure the carrots are nicely coated in the spice mix. Transfer to a baking tray lined with baking paper and roast the carrots for 25 mins on the middle shelf of your oven.

3

Add the cinnamon stick and vegetable stock pot to the pot of boiling water and then pour in the freekeh. Reduce the heat to medium-low and cook for 10 mins. When the freekeh is cooked, drain into a sieve, discard the cinnamon stick and leave to cool for 5 mins.

4

Chop off the tip of the cucumber and quarter it lengthways. Scrape the seeds off with a spoon and discard. Cut each strip into 1cm pieces. Pop the cut cucumber into a bowl and season with ¼ tsp of salt. Sprinkle in the white wine vinegar and mix well.

5

Roughly chop the parsley, coriander and mint leaves. Mix the chopped herbs with your cucumber. Roughly chop the pistachios.

6

Peel and grate the garlic (or use a garlic press if you have one!) Mix the garlic into the yoghurt with the sumac. Season with a pinch of salt.

7

When the freekeh has cooled slightly, mix in the cucumber and herbs. Add the zest and juice of half the lemon, then taste and add more lemon juice to taste. Add more salt and pepper if necessary.

8

When your carrots are cooked and tender, serve on top of a bed of the freekeh and finish with a sprinkle of pistachios and some dollops of your sumac yoghurt. Yum!