Warm Freekeh Salad with Chermoula Spiced Carrots, Herbs, Sumac and Pistachios
- Milk
- Nuts
- Pistachio nuts
- Peanut
- Brazil nuts
- Cashew nuts
- Macadamia Nuts
- Pecan Nuts
- Hazelnuts
- Sesame
- Sulphites
- Almonds
- Nuts
- May contain traces of allergens
- Celery
The carrot. Often seen as a very everyday veggie, lacking excitement. But we won’t have it! The carrot is oft en seen as 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!
Ingredients
1 unit(s)
Cinnamon Stick
1 sachet(s)
Chicken Stock Powder
1 pot(s)
Chermoula Spice Mix
150 grams
Freekeh
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Lemon
12 milliliter(s)
White Wine Vinegar
3 unit(s)
Carrot
150 grams
Low Fat Natural Yoghurt
(Contains: Milk)
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
1 unit(s)
Cucumber
(May contain traces of: Celery)
1 bunch(es)
Coriander
1 bunch(es)
Mint
Not included in your delivery
500 milliliter(s)
Water
Nutritional information
Instructions
Pre-heat your oven to 200 degrees and bring the water specified in the ingredients table 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 a pinch of salt. Sprinkle over the chermoula spice mix and add a splash of oil. Mix well to make sure the carrots are nicely coated in the spice mix. Tip: Add less chermoula if you're not a fan of spice! 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 long strip into 1cm pieces. Pop the chopped cucumber into a bowl and season with a generous pinch of salt. Sprinkle in the white wine vinegar and mix well.
Roughly chop the parsley and coriander leaves and mix the them with your cucumber. Remove the shells from the pistachios and roughly chop the nuts.
Pull the mint leaves off their stalks and roughly chop. Mix into the yoghurt and season with a small pinch of salt and a grind of black pepper.
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 yoghurt. Yum!
