Warm roast vegetable and freekeh salad

Serves 4

Preparation time: 30 minutes
Cooking time: 30 minutes

Ingredients
200g wholewheat freekeh (or 600g cooked freekeh)
2 carrots, cut into 1cm slices
250g pumpkin, cut into 3cm pieces
2 beetroot, cut into 2cm pieces
1 red onion, cut into 1cm wedges
¼ cauliflower, cut into florets
2 tsp sweet paprika
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground turmeric
1 tsp ground coriander
2 tbsp olive oil
Seeds from ½ pomegranate – optional to serve

For the dressing
3 tbsp tahini
1 small garlic clove, minced
½ tbsp honey or maple syrup
2 tbsp lemon juice
1 tbsp olive oil

Preparation

1. If using dried freekeh, cook according to packet directions.
2. Heat the oven to 200°C/180°C fan. Put all the vegetables in a large mixing bowl, add the spices and olive oil, mix well. Spread out the vegetables in a large baking tray, then roast for 30 minutes or until golden and slightly soft.

3. Meanwhile, whisk all the dressing ingredients together in a small bowl.
4. To serve, put the freekeh and roasted vegetables in a large salad bowl. Drizzle with the dressing, then scatter with the pomegranate, if using.