Recipe Detail Page | LCBO

Ingredients

• 1 cup (250 mL) whole freekeh
• 1 small cauliflower, core removed, head broken into small florets
• 2 medium sweet potatoes, cut into ½ inch (1 cm) cubes
• 2 tbsp (30 mL) olive oil
• Salt and pepper
• 1 can (540 g) chickpeas, rinsed and drained
• ½ cup (125 mL) pomegranate seeds, plus extra for garnish
• ¼ cup (60 mL) mint leaves, torn, plus extra for garnish
• 3 green onions, sliced
• ¼ cup (60 mL) tahini
• ½ cup (125 mL) plain 2% yogurt
• Juice of ½ a lemon
• Drizzle of pomegranate molasses (optional but good)