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8 baby carrots, halved
12 cauliflower florettes
400g pumpkin, chopped
2 cups cooked Mount Zero Freekah
1 tbsp Herbies Harissa
2 Olive Branch Preserved Lemons, julienned
2 tbsp toasted almonds, roughly chopped
2 tbsp currants
large handful rocket leaves
handful chopped mint & parsley
SERVING TIPS:
The perfect Spring dish, this salad pairs beautifully with lamb. For extra flavour, serve with a dollop of Roasted Zucchini Hommus, from 'A Basket by the Door', by Sophie Hansen.
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Roast vegetables in 200 degree oven until golden. Allow to cool slightly, then add the Harissa paste (1 tbsp Herbies Harissa mixed with 1 tbsp water), and toss to coat.
Cook freekah using 1 1/2 parts water to 1 part freekah, bring to the boil, then place in 180 degree oven for 15 minutes. Once water is fully absorbed and the freekah is cooked, set aside to cool.
Prepare preserved lemons, toasted almonds and herbs and set aside. Soak currants in warm water to rehydrate. Place carrots, freekah, currants, preserved lemons, nuts & herbs into a good sized mixing bowl. Dress with a good squeeze of lemon juice, dash of olive oil, salt & pepper. Mix well and serve on a platter.
RECIPE - adapted from Ravi Presser - 'Feast of Merit'.
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