👨‍🍳 Instruktioner

1. 1

   Cook the freekeh: Rinse the freekeh thoroughly under cold water. In a medium saucepan, combine the freekeh with 2 cups of water or vegetable broth, a pinch of salt, and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until tender and liquid is absorbed. Fluff with a fork and set aside to cool slightly.

   💡 Proffstips: Using vegetable broth instead of water adds more flavor to the freekeh.
2. 2

   Roast the vegetables: Preheat oven to 400°F (200°C). In a large bowl, toss the cubed butternut squash, red bell pepper, zucchini, and red onion with 3 tbsp olive oil, sweet paprika, cumin, cinnamon, turmeric, coriander, 1 tsp salt, and 0.5 tsp black pepper. Spread the vegetables in a single layer on a large baking sheet.

   💡 Proffstips: Don't overcrowd the baking sheet to ensure vegetables roast rather than steam.
3. 3

   Roast for 25-30 minutes, or until tender and lightly caramelized, flipping halfway through.

   💡 Proffstips: Roasting time may vary depending on your oven and the size of the vegetable pieces.
4. 4

   Prepare the dressing: In a small bowl, whisk together the orange zest, orange juice, lemon juice, 2 tbsp tahini, and 1 tbsp olive oil (optional, for a richer dressing). Season with salt and pepper to taste.

   💡 Proffstips: Taste and adjust seasoning before adding to the salad.
5. 5

   Assemble the salad: In a large salad bowl, combine the cooked freekeh, roasted vegetables, pomegranate seeds, chopped fresh coriander, and chopped fresh parsley.

6. 6

   Drizzle with the dressing and toss gently to combine. Drizzle with additional tahini just before serving.

   💡 Proffstips: Toss gently to avoid mashing the roasted vegetables.