Roasted vegetable freekeh salad recipe | delicious. magazine

Ingredients

• 200g wholewheat freekeh (or 600g cooked freekeh)
• 2 courgettes, cut into 2cm pieces
• 1 large aubergine, cut into 2cm pieces
• 2 red peppers, cut into 2cm pieces
• 1 red onion, finely chopped
• 2 tsp sweet paprika
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 2 tsp ground turmeric
• 1 tsp ground coriander
• 2 tbsp olive oil
• Seeds ½ pomegranate
• Bunch fresh coriander, leaves picked
• Tahini to drizzle
• For the dressing
• Finely grated zest and juice ½ orange
• 2 tbsp lemon juice
• 60ml olive oil