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Freekeh Tray Bake with Traditional Genovese Pesto

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

Prep 20 minutesCooking 40 minutes6 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 minutes

Dinner Recipes

Main Course

Side Dish

1 hour +

Middle Eastern

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Side Dish



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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Included in this Recipe

1.34 Balsamic Vinegar of Modena

1.34 Balsamic Vinegar of Modena

Sticky, sweet, beloved by Michelin star chefs, and a winner of 3 Great Taste stars



Fresh coriander and hand-picked parsley, blended with other traditional Mediterranean ingredients, including our Beldi preserved lemons, for a warm, intense flavour with a hint of citrus.

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.