Spiced sweet potato & freekeh salad
Sweet potatoes love robust spices so using aromatic baharat here works a treat. Any leftovers make for an enviable lunch the next day – but don't bank on there being any!
- CourseMain meal
- Prepare15 mins
- Cook35 mins
- Total time50 mins
- 50g flaked almonds
- 600g Evangeline Sweet Potatoes, cut into 2cm cubes
- 2 tbsp garlic oil, plus 2 tsp
- 1 tsp Cooks' Ingredients Baharat Spice (heaped)
- 120g freekeh
- 1 tbsp pomegranate molasses
- 5 guindilla hot peppers in brine, drained and thinly sliced
- 25g pack flat leaf parsley, chopped
Preheat the oven to 220ºC, gas mark 7, and line a large baking tray with baking parchment. Roast the flaked almonds on the tray for 3-4 minutes, until deep golden, then remove and set aside.
Put the sweet potatoes on the lined tray. Drizzle with 2 tbsp garlic oil and sprinkle with the baharat spice, mixing until every piece is evenly coated. Season with salt, then roast for 25-30 minutes, until soft, cooked through and browned around the edges.
Meanwhile, cook the freekeh according to pack instructions, then drain. Drizzle with 2 tsp oil and season, then add the pomegranate molasses, guindilla peppers, toasted almonds and parsley. Mix well, add the cooked sweet potatoes, gently toss everything together and serve.
Cooks' Ingredients Baharat Spice
Use this Levantine spice blend as a rub for meat or roasted veg. Or fry lamb mince with a heaped tablespoon to serve with flatbreads and houmous.
Typical values per serving when made using specific products in recipe