Sweet Potato, Freekeh and Baharat Salad

Charmaine Lu -

  • 600g sweet potato, peeled and cut into 2cm cubes
  • 2 tbsp garlic oil
  • 50g flaked almonds
  • 1 tsp baharat spice mix
  • 120g freekeh
  • 1 tbsp pomegranate molasses
  • 5 roast red peppers from a jar, thinly sliced
  • 25g chopped parsley
  • 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