Freekah is fast becoming the new superfood. It’s a baby green wheat which has been roasted which gives it a slightly smoky flavour and it’s much higher in protein and fibre than quinoa and has a much better texture and flavour. It can be added to stir fries and salads. If you google its health benefits they are endless. You can use it as you would quinoa and I buy it ready cooked from the supermarket in a bag made by Merchant Gourmet(or you can cook it from scratch) This healthy salad recipe is middle eastern in its style of flavours with cinnamon and smoked paprika. It’s perfect with other salads, roasts or humus and bread. It’s also a perfect lunch with a dollop of garlicky yogurt.

Recipe:

Serves 4 people

Ingredients:

250g packet of cooked freekeh (available from Merchant Gourmet in supermarkets)
some baby aubergines or a large one cut into bite size chunks
2cup of diced squash or pumpkin
2 red peppers cut into bite sized chunks
2 red onions cut into eighths
2 teaspoons of hot smoked paprika
1 teaspoon of ground cumin
1 teaspoon of ground cinnamon
2 teaspoons ground turmeric
1 teaspoon of ground coriander
2 tablespoons of olive oil
half a pomegranate, just the seeds
a small bunch Fresh coriander chopped
a small bunch of Fresh parsley chopped
a tablespoon of tahini

The dressing 
Finely grated zest and juice of half an orange
2 teaspoons of pomegranate molasses
2 tablespoons of olive oil

How:

Pre-heat the oven to 180°C or 350°F. Put all of the vegetables in a large mixing bowl, and add the spices and olive oil then season and mix well. Spread out the vegetables on a large baking tray, then roast for 30 minutes or until golden brown and slightly soft.
Next whisk the dressing ingredients together in a small bowl.
Assemble the salad by mixing the freekeh with the roasted vegetables in a large salad bowl. Mix with the dressings, drizzle over the tahini and then scatter with the pomegranate seeds the coriander and the parsley.

I shop at:
Waitrose
Sainsbury’s
Tesco
Lidl