• 250g sweet potato, cubed
  • 1 tbsp olive oil
  • 100g tenderstem broccoli
  • 100g freekeh
  • 500ml vegetable stock made with 1 stock cube
  • 50g pomegranate seeds, plus any juice from the pack
  • 1 tbsp white wine vinegar
  • 1 tbsp honey
  • 1 small clove garlic, crushed
  • 50g baby leaf spinach
  • 25g pistachios, roughly chopped


  1. 1

    Preheat the oven to 200°C/fan 180°C/gas mark 6. Toss the sweet potato with half the oil and plenty of seasoning. Roast in the oven for 40-45 minutes, until tender and golden brown. Add the broccoli for the last 15 minutes.

  2. 2

    Meanwhile, prepare the freekeh. Place in a pan and cover with the vegetable stock. Simmer for 30-35 minutes, until tender but still with a slight bite. Drain, and set aside.

  3. 3

    Prepare the dressing by whisking together the remaining olive oil with the pomegranate juice, white wine vinegar, honey and garlic.

  4. 4

    To serve, toss the freekeh with the roasted vegetables and spinach. Reserve a spoonful of both the pomegranate seeds and pistachios, and stir the remainder through the salad.

  5. 5

    Sprinkle over the reserved pistachios and pomegranate seeds, then drizzle with the honey dressing.

Nutritional Details

Each serving provides
  • Energy 2361kj 564kcal 28%
  • Fat 14.6g 21%
  • Saturates 2.3g 12%
  • Sugars 21.8g 24%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 657kj/157kcal

Each serving provides

82.5g carbohydrate 10.7g fibre 20.2g protein

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