Fancy freekeh and roast vegetables with Zaatar

Did you know that your body absorbs the nutrients in vegetables more effectively when they are served with a fat source.

An easy way to do this is to season your vegetables with extra virgin olive oil to help your digestive system (and increases the awesomeness).

This dish is a mix of roasted carrot, pumpkin, sweet potato and turnips with freekah, za’atar, parsley and a yogurt + tahini marinade. Really easy to make and even looks a little bit fancy!

Ingredients:

1 bunch of carrots, stems chopped and left whole

2 x sweet potatoes chopped into medium long slices

4 x white potato’s chopped into medium long slices

1/2 pumpkin, chopped into medium long slices

Fresh parsley, loosely chopped

1 tbsp of Zaatar

Olive oil

Sea salt

Freekah

Cook one cup of freekeh as per packet instructions and set aside

Hummus - buy pre-made for a quicker option (but super easy to make)

1 x can of tinned chickpeas, rinsed and drained

1/2 fresh lemon, juiced

60 mls of tahini

1 small garlic clove, minced (optional)

2 tablespoons extra-virgin olive oil (EVOO)

Pinch of salt

2 to 3 tablespoons as needed to achieve desired consistency

Mix all the ingredients in the blender until you have a smooth paste. Add the water to achieve a creamy consistency.

Set aside

Vegetable Method

Preheat the oven to 180 degrees

Place the vegetables on a baking dish

Season with olive oil and sea salt

Bake for approximately 30 minutes or until tender. May need 30-40 mins depending on the oven.

To serve

Place the freekeh on the bottom of a serving plate

Arrange the vegetables on the top of the freekeh

Drizzle with hummus, and a splash of olive oil. Top with the parsley and Zaatar to serve.

Serve with flatbread or protein of choice.

Serves 4