30g butter melted
2 tbsp olive oil
100g Zaytoun freekeh (roasted green wheat)
Zest and juice 1 orange
1 clove garlic crushed
Pinch ground cumin and cardamom
75g pitted Zaytoun Medjoul dates, finely chopped
1 red chilli, finely chopped
1 tsp honey
1 tbsp chopped mint
Bunch of watercess
Salt and pepper
Pomegranate seeds, extra mint and za'atar herb mix.
Pre heat oven at 190°C. Peel the parsnips and carrots and cut into quarters lengthways.
Toss in the melted butter and 1 tbsp olive oil. Season well and roast on a baking tray for about 40 minutes until tender.
Meanwhile wash and cook the freekeh as instructed on the packet. Drain well and toss in 1 tbsp olive oil. Season while still warm.
To make the dressing, place all the dressing ingredients in a bowl and whisk to combine, adding some salt and pepper to season.
To assemble the salad gently fold the roasted veg with the freekeh and watercress.
Arrange on a serving platter. Drizzle with the yoghurt dressing and sprinkle with pomegranate seeds, chopped mint and za'atar.