Warm roast vegetable and freekeh salad

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 teaspoon sweet paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 2 tablespoons olive oil
• Seeds from ½ pomegranate, optional to serve

For the dressing

• 3 tablespoons tahini
• 1 small garlic clove, minced
• ½ tablespoon honey or maple syrup
• 2 tablespoons lemon juice
• 1 tablespoon 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.