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£8.34/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200°C, gas mark 6. Bring a large pan of water to the boil. Add the freekeh and salt, return to the boil, then simmer for 20 minutes until tender. Drain and allow to cool for at least 20 minutes.
Meanwhile, in a large bowl toss the carrots with 1 tbsp oil and ½ tbsp dukkah. Season and arrange on a baking tray. Add the chickpeas to the same bowl with the remaining 1 tbsp oil and ½ tbsp dukkah. Season and spread out on another baking tray. Put both trays in the oven; the chickpeas will need 25 minutes, until they are golden and crisp, while the carrots will need 30-35 minutes until tender. While roasting, whisk together all the dressing ingredients in a bowl; season.
Transfer the freekeh to a large bowl, add the chickpeas, ½ the pomegranate seeds and the chopped dill. Pour over the dressing and toss well. Spoon the mixture over a large serving platter, dot with dollops of baba ganoush and top with the carrots. Scatter over the remaining pomegranate seeds, extra dill fronds, a drizzle of extra virgin olive oil and a sprinkling of dukkah to serve.
Typical values per serving when made using specific products in recipe
Energy | 2,805kJ/ 671kcals |
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Fat | 31g |
Saturated Fat | 3.9g |
Carbohydrates | 74g |
Sugars | 14g |
Fibre | 16.9g |
Protein | 16g |
Salt | 1.1g |
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