Serves
4 People
Cooking Time
40 minutes
Season
Summer
Dietary
Vegan
Vegetarian
Ingredients
- 600g carrots, peeled and cut diagonally into 2cm pieces
- 100g freekeh (you can also use pearled barley, spelt or quinoa)
- 4 garlic cloves
- 1 tbsp olive oil
- Spring onions, finely sliced at an angle
- 4 medium cooked beetroot, sliced
- Lemon juice, a squeeze
Dressing
- 1 tsp cumin seeds
- Pinch of dried chilli flakes
- 1-2 tbsp harissa paste
- 1 large preserved lemon, flesh removed, finely chopped
- 3 tbsp pomegranate molasses
- 6 tbsp olive oil
Method
- Bring a pan of salted water to the boil and cook the carrots for 10 minutes until soft but not falling apart. Remove using a slotted spoon and cook the freekeh in the same water for 15-20 minutes or until soft. Drain and keep separate from the carrots.
- Fry the garlic in the olive oil for 2-3 minutes or until golden. Put all the dressing ingredients in a large bowl and mix together.
- Mix the beetroots and carrot into the dressing, add the fried garlic and leave for at least 5 minutes at room temperature or up to a day in the fridge to marinate. Stir in most of the spring onions, season and add a squeeze of lemon juice to taste. Sprinkle the remaining spring onions on top and serve
Recipe from Olive
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