Warm Freekeh Salad with Chermoula Spiced Carrots

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.