Freekeh, Roasted Carrot and Goat Cheese Salad

A seasonal salad full of roasted carrots, protein packed freekeh, goats cheese and delicious flavours.

Serves: 4 serves | Prep Time: 40 mins | Cook Time: 15 mins


  • 200g wholegrain freekeh
  • 950mL chicken Stock
  • 15 g salt

For Salad:

  • 300g dutch carrots
  • 120g red onion – peeled & cut into wedges
  • 150g seedless red grapes – washed & halved
  • olive oil
  • sea salt
  • 1 pomegranate
  • 55g shelled, unsalted pistachios – chopped
  • 85g parsley,chopped
  • 85g mint leaves
  • 100g goat cheese – torn into chunks

For Dressing:

  • 2 tbsp extra virgin olive oil
  • 1tbsp pomegranate molasses
  • 2 tsp apple cider vinegar


  1. Preheat oven to 180C. Line two trays with baking paper.
  2. Place Freekeh in a pot filled with 750 mL cold water. Bring to boil, then reduce heat to a simmer. Cook for 40 minutes or until tender. Drain any remaining liquid and set aside.
  3. Wash carrots thoroughly. Slice bigger carrots in half lengthways so that they are similar in size.
  4. Peel red onion, cut into half, and again into wedge. Wash your grapes well, then cut them in half. Leave any tiny grapes whole.
  5. Spread out carrots and red onion together on the baking trays. Drizzle a generous amount of olive oil and sea salt. Massage vegetables and bake in the oven for 15 minutes.
  6. Remove the trays, scatter the grapes and drizzle a little more olive oil over them. Rotate all the vegetables and pop the tray back into the oven for another 25-35 minutes, or until everything is golden and deliciously sticky looking.
  7. While the vegetables are roasting, de-seed pomegranates. Roughly chop pistachios, parsley and tear mint leaves with your hands. Set each item aside separately.
  8. Add olive oil, pomegranate molasses and vinegar to a jar with a lid. Shake well, taste and season to your liking.
  9. To assemble, add freekeh to a serving bowl along with two thirds of the dressing. Toss thoroughly to combine. Add roasted vegetables and grapes, toss gently before drizzling the remaining dressing over the top.
  10. Garnish with pomegranate seeds, goat cheese, pistachios, mint and parsley. Lightly toss once more before serving.

Recipe and image kindly provided by Greenwheat Freekeh

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