Dukkah-roast carrot & freekeh salad

Name: Dukkah-roast carrot & freekeh salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 250 g The Levantine Table Freekeh, rinsed; 1½ tsp fine salt; 150 g packs baby topped carrots, scrubbed; 2 tbsp olive oil; 1 tbsp Cooks' Ingredients Dukkah, plus extra to serve; 370 g jar Belazu Chickpeas, drained (or 400g can chickpeas, drained and rinsed); 210 g pack pomegranate seeds; 20 g pack dill, fronds roughly chopped, plus extra to serve; 180 g pack The Levantine Table Smoky Aubergine Baba Ganoush

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VegetarianSource of fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook40 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

250g The Levantine Table Freekeh, rinsed
1½ tsp fine salt
2 x 150g packs baby topped carrots, scrubbed
2 tbsp olive oil
1 tbsp Cooks' Ingredients Dukkah, plus extra to serve
370g jar Belazu Chickpeas, drained (or 400g can chickpeas, drained and rinsed)
210g pack pomegranate seeds
20g pack dill, fronds roughly chopped, plus extra to serve
180g pack The Levantine Table Smoky Aubergine Baba Ganoush

Dressing

3 tbsp extra virgin olive oil, plus extra to serve
1½ tbsp balsamic vinegar
2 tsp maple syrup
½ orange, juice (about 1½ tbsp)
1 clove/s garlic, crushed

Preheat the oven to 200°C, gas mark 6. Bring a large pan of water to the boil. Add the freekeh and salt, return to the boil, then simmer for 20 minutes until tender. Drain and allow to cool for at least 20 minutes.
Meanwhile, in a large bowl toss the carrots with 1 tbsp oil and ½ tbsp dukkah. Season and arrange on a baking tray. Add the chickpeas to the same bowl with the remaining 1 tbsp oil and ½ tbsp dukkah. Season and spread out on another baking tray. Put both trays in the oven; the chickpeas will need 25 minutes, until they are golden and crisp, while the carrots will need 30-35 minutes until tender. While roasting, whisk together all the dressing ingredients in a bowl; season.
Transfer the freekeh to a large bowl, add the chickpeas, ½ the pomegranate seeds and the chopped dill. Pour over the dressing and toss well. Spoon the mixture over a large serving platter, dot with dollops of baba ganoush and top with the carrots. Scatter over the remaining pomegranate seeds, extra dill fronds, a drizzle of extra virgin olive oil and a sprinkling of dukkah to serve.

Typical values per serving when made using specific products in recipe