herald

Saturday 16 December 2017

Ingredients

instructions

Ingredients

500g parsnips

500g carrots

30g butter melted

2 tbsp olive oil

100g Zaytoun freekeh (roasted green wheat)

Dressing:

200ml yoghurt

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

Garnish

Pomegranate seeds, extra mint and za'atar herb mix.

Serves 4-6

METHOD

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.

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