Freekeh Salad with Roasted Vegetables and Pomegranate
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Ingredients
- 250 g freekeh
- 2 red peppers
- 1 courgette, diced
- 1 red onion, sliced
- 100 g feta cheese, crumbled
- 3 tbsp pomegranate seeds
- 4 tbsp olive oil
- 2 tbsp lemon juice
Nutrition (per serving)
- Calories
- 466 kcal
- Protein
- 13.1 g
- Carbohydrate
- 50.4 g
- of which sugars
- 9.9 g
- Fat
- 21 g
- of which saturates
- 6 g
- Fibre
- 11.4 g
- Salt
- 0.73 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Toss the red peppers, courgette and red onion with 2 tablespoons of the oil and roast for 25 minutes until tender and lightly charred.
- 2
Meanwhile cook the freekeh in plenty of boiling salted water for 20-25 minutes until tender, then drain well.
- 3
Whisk the remaining oil with the lemon juice, season with salt and pepper.
- 4
Toss the warm freekeh with the roasted vegetables and the dressing.
- 5
Scatter over the feta and pomegranate seeds to serve.
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