Roast vegetable and freekeh salad
6
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
A delicious Middle Eastern-style vegetarian dish filled with vegies and fresh herbs.
Ingredients
Pumpkin
350 g, cut into 1cm pieces
Zucchini
1 medium, thinly sliced
Eggplant
1 medium, cut into 1cm pieces
Fennel
1 baby, thickly sliced
Mushrooms
150 g, button variety, halved
Ground cumin
2 tsp
Smoked paprika
1 tsp
Dry freekeh
200 g
Olive oil
3 tsp
Fresh lemon rind
2 tsp, finely grated
Lemon juice
¼ cup(s), (60ml)
Fresh flat-leaf parsley
1½ tbs, chopped
Fresh mint
3 tsp, chopped
Fresh dill
1½ tsp, chopped
Harissa
3 tsp
99% fat-free, plain or natural yoghurt, unsweetened
150 g
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C. Line a large baking tray with baking paper. Spread pumpkin over prepared tray and lightly spray with oil. Bake for 15 minutes. Add zucchini, eggplant, fennel and mushrooms to pumpkin and lightly spray with oil. Sprinkle with cumin and paprika and toss to combine. Bake for 30 minutes or until vegetables are tender.
2
Meanwhile, cook freekeh following packet instructions. Drain and transfer to a large bowl. Whisk oil, rind, juice, parsley, mint and dill in a small bowl.
3
Combine harissa with yoghurt in a small bowl.
4
Add roasted vegetables and half the dressing to bowl with freekeh and toss to combine. Serve drizzled with remaining dressing and harissa sauce.
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