Serves 4 as main or 6 as side
Enjoy this nourishing, flavour-packed winter Freekeh dish that uses vegetable broth to infuse depth and warmth into the grain. It’s perfect as a main or robust side and works well warm or at room temperature. Freekeh is a roasted green wheat that’s high in protein, fibre and minerals. It supports good digestion, helps with blood sugar control, keeps you fuller for longer, and is rich in antioxidants. It also has a delicious nutty flavour and combining it with allspice adds a warm, aromatic note to the dish.
Ingredients
For the freekeh:
1 cup cracked freekeh, rinsed
2 1/4 cups vegetable broth
1 bay leaf
salt to taste
Vegetables (feel free to substitute seasonally)
1 small fennel bulb, sliced
1 small sweet potato, cubed
1 small parsnip, cubed
1 red onion, cut into wedges
1 small bunch broccolini or cavolo nero, chopped
1/2 red pepper, cubed
2 tbsp olive oil
salt and pepper
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground allspice
For the finish:
Zest and juice of 1 lemon
1 clove garlic, crushed
2 tbsp extra virgin olive oil
1/4 cup chopped flat-leaf parsley
Optional: crumbed feta to serve
Method
- Roast the Vegetables – Preheat oven to 200C fan. Toss sweet potato, parsnip, fennel, red pepper and onion with olive oil, cumin, coriander, allspice, salt and pepper. Spread on a baking tray and roast for 25-30 minutes, until golden and soft. Add the broccolini or cavolo nero in the last 8-10 mins.
- Prepare the freekeh – In a saucepan, combine freekeh, vegetable broth, bay leaf and a pinch of salt. Bring to a boil, then reduce to a simmer, cover and cook until tender but still chewy. Keep checking after about 15 minutes. Remove lid and let sit for 5 minutes so any excess steam can escape. Fluff with a fork and discard the bay leaf.
- Make the dressing – in a small bowl, whisk lemon juice and zest with garlic and olive oil. Stir in parsley and mint if using. Season to taste
- Assemble the dish – Toss freekeh with roasted vegetables and half the dressing. Taste and adjust seasoning, adding more dressing if needed. Crumble feta over the top if using.