Freekeh, Pomegranate and Roasted Carrot Salad


1 cup freekeh

3 cups water

1 bunch baby (Dutch) carrots, tops trimmed

3 purple carrots, peeled, sliced in half lengthways, & then cut on diagonal

¼ cup extra virgin olive oil

¼ tsp smoked paprika

1½ tbsp pomegranate molasses

½ cup (80g) almonds, roasted, chopped

Seeds of 1 pomegranate

1 bunch flat-leaf parsley, leaves roughly chopped

½ bunch mint, leaves torn

3 spring onions, thinly sliced

2 tbsp extra virgin olive oil

Juice of ½ lemon


  • Preheat oven to 180o Toss carrots, olive oil, smoked paprika and 1 tbsp pomegranate molasses in a bowl, then season. Roast on a baking tray for 30-40 minutes until tender
  • Meanwhile, place 1 cup freekeh and 3 cups of cold water into a saucepan and bring to the boil. Reduce to simmer and cover with lid.  Cook gently for approximately a further 20 minutes, or until tender.  Drain, transfer freekah to a large          bowl and set aside.
  • Toss the remaining ingredients (¾ of the almonds, mint, parsley, spring onion, ¾ of the pomegranate seeds, olive oil and lemon juice, 2 tsp molasses) with freekeh.
  • Season with salt and pepper.
  • Serve freekeh salad onto a platter or large, flat bowl. Arrange the roasted carrots on top of salad and sprinkle with remaining pomegranate seeds, remaining almonds, extra mint leaves.

Variations: for gluten free guests, use buckwheat or quinoa or brown rice

See below for your recipe …..

Freekeh, Pomegranate & Roasted Carrot Salad

recipe adapted from Tom Walton’s recipe