Warm Freekeh Salad with Chermoula Spiced Carrots
Herbs, Sumac and Pistachios
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!
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 war 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.
Ingredients
3
Carrot
2
Chermoula Spice Mix
1
Cinnamon Stick
1
Vegetable Stock Pot
(Contains Celery, Sulphites)
1
Freekeh
(Contains Cereals containing gluten)
½
Cucumber
(May contain Celery)
1
White Wine Vinegar
(Contains Sulphites)
5
Flat Leaf Parsley
5
Coriander
5
Mint
25
Pistachios
(Contains Nuts May contain Sulphites, Sesame, Nuts, Peanut)
1
Garlic Clove
1
Greek Style Natural Yoghurt
(Contains Milk)
1
Sumac
1
Lemon
Nutritional information
Utensils
Instructions
Pre-heat your oven to 200 degrees and bring 500ml of water to the boil in a pot on high heat.
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.
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.
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.
Roughly chop the parsley, coriander and mint leaves. Mix the chopped herbs with your cucumber. Roughly chop the pistachios.
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.
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.
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!
