Serves 4
Prep time 20 min
Cooking time 1 hr
Skill Moderate
1 cup freekeh
4 Tbsp oil
1 leek, sliced thinly
300g carrots, peeled (keep the tops if available)
300g parsnips, peeled
200g kale, stalks removed
Dressing
2 Tbsp pomegranate or date molasses
6 Tbsp extra virgin olive oil
Pinch of cinnamon
Sea salt flakes and cracked black pepper
Method
Rinse the freekeh with cold water.
Add 2 Tbsp oil to a wide-based pot or fry pan.
Add the leek and cook gently for 2 minutes.
Add the freekeh and stir to coat the grains in the oil, toast lightly for 2-3 minutes.
Add 3 cups of water and season lightly with salt. Stir well, cover and reduce the temperature to a gentle simmer. Cook for 35-40 minutes or until the grain is tender.
Drain and set aside.
Preheat the oven to 180°C.
If the carrots come with their green tops, remove them and set them aside for later.
Cut the carrots and parsnips into 3cm lengths, place into a bowl, add 2 Tbsp of oil, season with salt and pepper, add the thyme and toss all together until well coated.
Spread out into a baking dish and roast, turning often until golden and tender (20 minutes). Remove and add to the freekeh (also any juices).
If you have carrot tops, pick through them and remove the stalks. Add the carrot tops to the freekeh and carrot mixture.
Slice the kale thinly and sprinkle with a little salt and massage to combine and to soften the leaves. Add the freekeh.
To make the dressing, whisk all the ingredients together and pour over the salad. Mix really well so that the dressing coats the freekeh grains and clings to the vegetables. Let sit for 30 minutes so the grain and vegetables soak up the dressing.
