Freekeh with roast pumpkin and turnip.

Serves 4

Prep time 40 minutes

Ingredients

250g freekeh grain
800g pumpkin peeled and chopped
300g turnip
Coconut oil
Seasoning
3 cloves garlic
1 tbsp. honey
Juice from two oranges
200g beetroots
1 tbsp. mint sauce
A handful of fresh basil
Rosemary sprigs

“I simply love roast veg and adding them to a grain is a wonderful idea of a nutritious and wholesome meal.”

Method

Cook the freekeh according to the instructions on the packet. Set aside.

Place the peeled and chopped pumpkin and turnip on a roasting dish, pour some coconut oil over the veg, add the peeled garlic cloves, the honey and rosemary and some seasoning and roast until veg is cooked.

Place the cooked beetroots, basil and mint sauce in a blender and blend until pureed.

Add the orange juice to the vegetables, mix and add the freekeh. Layer some freekeh and veg and add the beetroot puree, add more freekeh and some more beetroot. You can also mix all ingredients together if you prefer.