Freekeh With Roasted Sprouts, Ricotta and Cranberry-Orange Dressing Recipe
This bright, satisfying freekeh dish sings with bold flavours and contrasts. Roasted brussels sprouts are combined with creamy ricotta and pops of acidity from a cranberry-citrus dressing.
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Ingredients
- 200g of freekeh
- 500g of Brussels sprouts, halved
- 1 dash of extra virgin olive oil, for cooking
- 250g of ricotta
- 1 handful of fresh mint, roughly chopped, plus a few leaves for garnish
- 2 oranges, Juice and zest
- 15ml of lemon juice
- 100ml of extra virgin olive oil
- 10g of honey
- 10g of dried cranberries
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