Ingredients
- 2 carrots
- ½ a butternut squash
- 1tbs vegetable oil
- Sea salt and black pepper
- 1tbs cumin seeds
- 1 vegetable stock pot
- 150g freekah
- 100g pomegranate seeds
- 3 spring onions, sliced
- 2 handfuls of fresh parsley, chopped
- 1 handful fresh mint, chopped, plus extra leaves for garnish
- For the dressing:
- 2tsp honey
- 1tbs Dijon mustard
- Zest and juice of 2 clementines
- 2tsp white wine vinegar
- 2tbs olive oil
- Preheat the oven to 190 degrees. Peel the carrots and butternut squash, cut into cubes and place them in a bowl. Add the vegetable oil, and season well with salt and black pepper, then stir well to evenly coat.
- Spoon the butternut squash and carrot pieces on to a baking tray and roast in the oven for 30 minutes until just soft (stirring after 15 minutes). Then remove from the oven and allow to cool.
- While the veg is roasting, prepare the freekah. Add 500ml of water to a pot along with a vegetable stockpot. Bring to the boil, then add the freekah. Cook for 15 minutes until just softened. Allow to sit for 15 minutes, then strain (if needed) and spread on to a large tray to cool.
- To toast the cumin seeds, place them on a small baking tray and roast in the oven at 190 degrees for eight minutes. Then add them to a mortar, roughly grind with a pestle and set aside.
- Add the cooled bulgur to a large mixing bowl along with the roasted carrot and butternut squash. Then add the pomegranate seeds, sliced spring onions, chopped parsley and mint, and the toasted cumin and stir together well with a wooden spoon.
- To make the dressing, add the honey, Dijon mustard, clementine juice and zest, white wine vinegar, and olive oil to a separate bowl and whisk together.
- Just before serving, spoon the dressing into the mixing bowl and mix through the tabbouleh. Then spoon the tabbouleh on to serving bowls/plates and garnish with some small mint leaves.
