Sweet Potato, Freekeh and Baharat Salad

Preheat the oven to 220C. Roast the almonds for 3 mins in a lined tray, then remove and set aside. Add the potatoes to the tray, drizzle with 2 tbsp of oil and sprinkle with seasoning and baharat, mixing well to coat. Roast for 30 mins.
Meanwhile, cook the freekeh according to packet instructions. Drain well, then drizzle with a splash of oil and seasoning, and stir in the molasses, peppers, almonds and parsley. Toss together with the potatoes and serve immediately.

40 mins

4 serving

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