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Dukkah-roast carrot & freekeh salad

Dukkah-roast carrot & freekeh salad

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VegetarianSource of fibre2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook40 mins
  • Total time55 mins

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  • 250g The Levantine Table Freekeh, rinsed
  • 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


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


  1. 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.

  2. 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.

  3. 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


2,805kJ/ 671kcals



Saturated Fat












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