Spiced sweet potato & freekeh salad
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite salads to make when I want something that feels special but doesn't demand hours in the kitchen. Sweet potatoes are packed with vitamin A, which is brilliant for your skin and eyes, and they pair beautifully with the nutty earthiness of freekeh. The baharat seasoning does all the heavy lifting flavor wise, so you don't need a long list of spices cluttering your cupboard. Everything comes together in under 50 minutes, making it perfect for a weeknight dinner or to take to a potluck. The pomegranate molasses adds a lovely tang that ties everything together, while the guindillas give you just the right amount of heat.
Ella x
Ingredients
- 50 gramsflaked almonds
- 600 gramsevangeline sweet potatoes(cut into 2cm cubes)
- 2 tbspgarlic oil(plus 2 tsp)
- 1 tspbaharat seasoning(Baharat Spice (heaped))
- 120 gramsfreekeh
- 1 tbsppomegranate molasses
- 5guindillas (spanish hot pickled peppers)(guindilla hot peppers in brine, drained and thinly sliced)
- 25 gramsflat leaf parsley(chopped)
Detail level
Instructions
- 1
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.
- 2
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.
- 3
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.
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