Seasonal Roasted Vegetable and Freekeh Salad with Honey Vinaigrette

Serves 6-8

  • 1 cup Freekeh, cooked and rinsed under cold water
  • 2 tablespoons olive oil
  • An assortment of seasonal vegetables such as pumpkin, purple carrots and sweet potato
  • 1 large red onion, cut into wedges
  • 2 cloves of garlic
  • 2 cups of washed baby spinach leaves   
  • Optional – toasted nuts or Persian feta to garnish


  • 4 tablespoons of olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon of honey
  • Salt and pepper  


To cook the Freekeh place 1 cup in a medium saucepan with 2 1/2 cups of cold water. Add a good pinch of salt -bring to a boil and simmer gently uncovered for 20-25 minutes until tender (not soggy). The Freekeh should double in size. Strain and rinse under cold water.

Peel and cut vegetables into desired thickness, toss in some olive oil and season with salt and pepper. Add whole garlic cloves to the roasting pan. Roast vegetables for 30-40 minutes until tender.

For the dressing, combine all ingredients into a jar with one of the roasted garlic cloves and shake well.

To assemble the salad, combine roasted vegetables, spinach and dressing in a large bowl and toss well. Pour onto a serving platter. Try garnishing salad with toasted almonds or some Persian Feta for a more elaborate twist.

Seasonal Roasted Vegetable and Freekeh Salad with Honey Vinaigrette

Freekek is young green wheat. It is extremely good for you and you can be purchased at all health food stores. It stores very well in the sealed in Tupperware in the fridge for up to a week.

Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!