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Freekeh and Chermoula traybake with roasted vegetables and Green Olive Tapenade salsa

Prep: 20 minutes
Cook: 40 minutes
Medium
Serves 6 people
Freekeh is an ancient grain that is roasted over an open fire to give it a nutty flavour, it is a great alternative to your more traditional grains. Baking it with stock and Chermoula creates a fluffy, citrus flavour that makes a great mid-week supper.
40
20
Medium
6 people
Side Dish
Rice & Grain Recipes Vegetable RecipesOilsVinegars
Ingredients
  • ½ celeriac, washed and cut in to large pieces
  • ½ butternut squash, seeds removed, cut into large pieces
  • 1 aubergine, stalk removed, cut into large pieces
  • 250g shallots, peeled and left whole (if you cannot find shallots, use 2 red onions cut into wedges instead)
  • 6tbsp Early Harvest Arbequina Extra Virgin Olive Oil
  • 3 garlic cloves, peeled and finely chopped (or grated)
  • 5cm ginger, peeled and finely chopped (or grated)
  • 3tbsp Chermoula
  • 3tbsp tomato paste
  • 350g Freekeh
  • 900ml water
  • 1-2 vegan stock cubes (depending on brand)
  • 60g mix of soft herbs, such as parsley, mint, coriander, basil and rocket leaves, stalks removed
  • 3tbsp Green Olive Tapenade
  • ½ lemon
  • 1.34 Balsamic Vinegar of Modena, to finish (optional)
  • Salt and pepper, to taste
Method
  • Step 0: After cutting the vegetables, place them in a bowl, season well with salt and pepper, then add 1 tbsp of Olive Oil, toss to coat and set aside until ready to use.
  • Step 1: Heat an oven to 180C/Fan 160C/Gas Mark 4. Place a medium frying pan on a medium heat and when hot, add 2tbsp Olive Oil, followed by the garlic and ginger. Cook gently for a 2-3 minutes, making sure it does not colour, then add the Chermoula and tomato paste and continue to cook for a further 2-3 minutes. Add the Freekeh, season with salt and pepper then stir well to coat. Pour into a medium sized baking dish or tray (approx. 25cm x 35cm). Add the water and stock cubes to the pan, bring to the boil, allowing the stock cube to dissolve, then pour over the Freekeh.
  • Step 2: Lay the vegetables on top of the Freekeh in a random pattern, keeping them close together and overlapping if necessary. Place in the oven and bake for 40 minutes. By this time, the vegetables should have gained colour and look crispy at the edges and the Freekeh should have absorbed all the stock and have a crust around the edge.
  • Step 3: Whilst the Freekeh is cooking, make the salsa, which can be done by chopping the herbs finely with a knife or using a small food processor. If using the latter, place the Tapenade, herbs and the rest of the Olive Oil in the bowl and blitz until combined. Season with a little salt and pepper then set aside.
  • Step 4: When the Freekeh is ready, remove from the oven and allow it to cool for a few minutes. When ready to serve, squeeze the lemon over the top and if using, drizzle with the Balsamic Vinegar. Divide between plates then serve with a spoonful of the salsa on the side or on top.
recipe
Side Dish
https://schema.org
Recipe
Recipe
Belazu
Freekeh and Chermoula traybake with roasted vegetables and Green Olive Tapenade salsa
<p>Freekeh is an ancient grain that is roasted over an open fire to give it a nutty flavour, it is a great alternative to your more traditional grains. Baking it with stock and Chermoula creates a fluffy, citrus flavour that makes a great mid-week supper.</p><div style="display:none;" data-elastic-name="recipe_category_extra">Rice & Grain Recipes </div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Vegetable Recipes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Oils</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Vinegars</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Dinner Recipes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Main Course</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Side Dish</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">1 hour +</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Middle Eastern</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Vegetarian Recipes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Vegan Recipes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Dairy Free Recipes</div>,<div style="display:none;" data-elastic-name="recipe_category_extra">Nut Free Recipes</div>
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2023-03-09

Freekeh is an ancient grain that is roasted over an open fire to give it a nutty flavour, it is a great alternative to your more traditional grains. Baking it with stock and Chermoula creates a fluffy, citrus flavour that makes a great mid-week supper.

Rice & Grain Recipes
,
Vegetable Recipes
,
Oils
,
Vinegars
,
Dinner Recipes
,
Main Course
,
Side Dish
,
1 hour +
,
Middle Eastern
,
Vegetarian Recipes
,
Vegan Recipes
,
Dairy Free Recipes
,
Nut Free Recipes

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