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Photo of Roast vegetable and freekeh salad by WW

Roast vegetable and freekeh salad

2 - 7
PersonalPoints™ per serving
Total Time
1 hr
15 min
45 min
A delicious Middle Eastern-style vegetarian dish filled with vegies and fresh herbs.



350 g, cut into 1cm pieces


1 medium, thinly sliced


1 medium, cut into 1cm pieces

Fennel bulb(s)

1 baby, thickly sliced


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


3 tsp

99% fat-free plain yoghurt

150 g

Oil spray

1 x 3 second spray(s)


  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.


TIPS: Freekeh is young wheat that is picked while still green and then cracked and roasted. Find it in the health-food section of large supermarkets, delis and health-food stores. Add ½ tsp dried chilli flakes with cumin in Step 1. Swap freekeh for brown rice.