This spiced carrot, parsnip and freekeh salad is a fibre-rich, flavour-packed way to support your gut and keep meals interesting. Carrots and parsnips bring natural sweetness along with prebiotic fibre and antioxidants, while freekeh, a whole grain made from green wheat, adds a boost of plant-based protein, fibre, and minerals such as zinc and magnesium. Roasting the vegetables with warming spices enhances both taste and digestibility. The creamy lemon tahini dressing ties it all together with healthy fats, vitamin E, and a bright citrus punch. It’s nourishing, hearty and perfect served warm or as leftovers the next day.
SPICED CARROT PARSNIP AND FREEKEH WITH LEMON TAHINI DRESSING
Serves 4-6 as a side
Vegetarian
½ cup freekeh or cracked wheat, rinsed and drained
1 bunch Dutch carrots, scrummed and trimmed OR 375g carrots, trimmed and sliced into 1cm sticks
250g parsnips, trimmed and sliced into 1cm sticks
2 tbsp extra virgin olive oil
1 cup fresh mint leaves
1 cup fresh parsley leaves
2 tsp nigella seeds
Sea salt and black pepper
Spice mix:
¾ tsp ground cinnamon
¾ tsp ground cumin
½ tsp sweet paprika
Dressing:
2 tbsp lemon juice
¼ tsp lemon zest
⅓ cup Greek yoghurt
1 tbsp tahini
1 clove garlic, crushed
Cook the freekeh in a pot of boiling water until tender, drain and set aside to cool. Heat oven to 180C and line a large baking tray with greaseproof paper. Spread the carrot and parsnips over the tray, drizzle with extra virgin olive oil. Combine the spice mix in a bowl, sprinkle over the vegetables, season with salt and pepper and toss to coat. Bake in the oven for 30 minutes so they are still tender (slightly more crunch is better than soggy). Whilst the vegetables are cooking combine the ingredients for the dressing in a bowl and whisk together to combine. Once the vegetables are cooked and cooled, add to a mixing bowl with freekeh, dressing and roughly torn mint and parsley leaves. Toss all ingredients together and serve topped with nigella seeds.
