Freekeh Salad with Zatar Roasted Carrots

Freekeh is dried green wheat, harvested while the grains are still soft, then sun-dried.

It is common in the Middle East and North Africa and is used in the same way as bulgur, couscous or pearled spelt.

It works well as an accompanying pilaf or a salad, in this case with pomegranate seeds, almonds, mint and spring onion and spinach. Freekeh 200g freekeh, pearled spelt or pearled barley 5 tbsp olive oil 4 spring onions, finely chopped 1 pomegranate, seeds only handful flat leaf parsley, roughly chopped handful mint, roughly chopped 1 tbsp pomegranate molasses 2 tbsp almonds or any of your favourite nut, roughly crushed 1 pomegranate, remove the seeds and set aside, 2 to 3 tbsp salt and freshly ground black pepper handful of spinach Zaatar Roasted Carrots 10 medium (about 1.2kg) carrots, peeled 3 to 4 tbsp extra virgin olive oil 1 red onion, finely sliced 1 tbsp za’atar Juice of 1⁄2 lemon Preheat the oven to 220°C.

Quarter the carrots lengthways and then slice into 6cm fingers (or whatever shape you like).

Place on a baking tray, coat in 1 to 2 tablespoons of olive oil, season with salt and pepper and place in the oven to roast.

After about 15 minutes, add the sliced red onions to the baking tray and put back into the oven.

In total, the carrots should take about 25 to 30 minutes.

When starting to crisp and turn golden, remove from the oven and sprinkle over the zaatar and lemon juice.

Put the freekeh and 1 litre or 1¾ pint water in a pan together with 1 teaspoon of salt and 1 tablespoon of the olive oil. Bring to the boil. Then turn down to a simmer and cook for 15 minutes until just tender. Drain and allow to cool.

When cool, mix together the freekeh with the spring onions, pomegranate seeds and herbs. Season with salt and pepper.

Whisk together the remaining 4 tablespoons of olive oil and the pomegranate molasses with a pinch of salt and dress the salad with it, mixing gently.

Serve topped with almonds, pomegranate seeds, roasted carrots and spinach.