Daily Mail

TODAY’S RECIPE: Moroccan freekeh traybake

- RECIPE of the Day brought to you in associatio­n with BBC Good Food Magazine. Subscribe today and get your first five issues for £5( direct debit ). Visit buysubscri­ptions.com/goodfoodan­dentercode GF DAILY 19 or call 0333016212­4 and quote GF DAILY 19.

TASTY way to get three of your five-a-day. Serves: 2. Ingredient­s

2 tbsp olive oil

400g can chickpeas, rinsed and drained

1 tsp ground coriander

1 tsp ground cumin

½ tsp chilli flakes

270g cherry tomatoes

½ x 400g can apricot halves, drained and roughly chopped 70g green olives, stoned

250g pouch cooked freekeh

70g fat-free Greek yoghurt

Small bunch dill, finely chopped, some fronds reserved

Method

1. Heat oven to 200c/180c fan/gas 6. Toss oil with chickpeas, spices and chilli flakes in a roasting tin. Roast for 15 minutes or until chickpeas are beginning to crisp and turn golden brown.

2. Add tomatoes, apricots, olives and freekeh and toss together. Return to oven for 10-15 minutes until tomatoes start to burst and everything is piping hot. Season to taste.

3. Mix together yoghurt and chopped dill and season with salt. Serve freekeh with dill fronds scattered over and a dollop of herby yoghurt.

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