Roasted Roots with Garlicky Greens and Freekeh

by Anne Harnan

"This warming plant-based meal is full of good-for-you ingredients.  I use rapeseed oil for a light, nutty dressing with a sweet and fruity vinegar over the freekah.  For flexitarian eating, add some grilled chicken or fish on the side."

Serves: 2

Ingredients

• 100g /3 ½ oz freekeh 
• 2 British carrots, peeled
• 1 British parsnip, peeled 
• 3 tbsp rapeseed oil
• few sprigs of fresh thyme
• 1 red onion, chopped
• 2 cloves garlic, chopped
• 200g / 7 oz spring greens, shredded 
• 30g / 1oz whole unblanched almonds
• For the dressing:
• Juice (approx. 3tbsp) and zest of 1 orange
• 1 tsp white balsamic vinegar
• 2tbsp rapeseed oil
• Ground black pepper
• 1 large tbsp mint leaves, chopped

Method

1. Preheat the oven to 200C/ 400F/ Gas 6.
2. Cut the carrots in half lengthways, then down their lengths again, into quarters. Divide into finger sized batons and place on a roasting tray. Cut the parsnip into similar sized pieces and add to the tray with 2 tbsp oil and some salt and pepper. Toss well so the roots are coated and tuck the thyme sprigs underneath. Pop in the oven to roast for 25mins until soft and starting to colour. After 20minutes, add the whole almonds to the tray, scattering them over the roots and let roast for the final 5minutes of cooking time.
3. Put the freekeh on to cook: Put 500ml/ 16fl oz water in a medium saucepan over a high heat. Add the freekeh and bring to the boil. Stir, then reduce the heat and simmer for 15mins until tender. Drain off any excess water and set aside.
4. In a large frying or sauté pan, heat the remaining 1tbsp oil. Add in the onion and fry for 2-3minutes until soft, then add the garlic. Stir and cook for a further minute then tip in the greens. Add salt and plenty of black pepper and stir, letting the greens cook down for a 3-4minutes more.
5. In a small bowl, mix all the dressing ingredients. Taste and add a little more orange or vinegar as required. Pour the dressing over the freekeh grains and mix well. 
6. To serve, spoon the grains onto a plate, top with the wilted greens and scatter the roasted roots and almonds on top.