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This recipe takes inspiration from Ottolenghi’s vibrant Middle Eastern cuisine — layers of flavour, texture, and colour — and showcases Greenfields ingredients like barberries, dukkah, and za’atar. Roasted carrots mingle with nutty freekeh, tart barberries, and crunchy dukkah, while the creamy za’atar labneh brings it all together. It’s perfect as a warm salad, a veggie main, or part of a mezze spread.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
For the roasted carrots:
600g carrots, peeled and halved lengthways
2 tbsp olive oil
1 tsp Greenfields Ground Cumin
½ tsp Greenfields Aleppo Chilli
Pinch of Greenfields Himalayan Pink Salt (Fine)
For the freekeh salad:
150g Greenfields Freekeh (Lightly Toasted Cracked Wheat)
1 small red onion, finely sliced
Juice of 1 lemon
2 tbsp Greenfields Barberries (Zereshk)
1 handful parsley, chopped
1 handful mint, chopped
1 tbsp olive oil
For the labneh:
250g thick Greek-style yoghurt
1 tbsp Greenfields Za’atar
Pinch of salt
Drizzle of olive oil
To finish:
2 tbsp Greenfields Dukkah
Extra mint leaves
Pomegranate seeds (optional)
Lemon wedges
Prepare the labneh (ideally a few hours ahead):
Stir salt and za’atar into the yoghurt. Place in a sieve lined with muslin over a bowl, cover, and chill for 3–4 hours to thicken and drain. Alternatively, use it as-is for a softer spread.
Roast the carrots:
Preheat oven to 200°C (fan 180°C). Toss the carrots in olive oil, cumin, Aleppo chilli and pink salt. Roast on a tray for 30–35 minutes until golden and tender, turning once.
Cook the freekeh:
Rinse the freekeh, then cook in boiling salted water for 15–20 minutes until tender but still with bite. Drain and set aside.
Soften the onion and barberries:
In a small bowl, toss the sliced onion with lemon juice and barberries. Leave to sit for 10–15 minutes to soften and plump.
Assemble the salad:
In a large bowl, mix the cooked freekeh with the onion-barberry mixture, olive oil, parsley, and mint. Season to taste.
Serve:
Spoon the freekeh salad onto a large platter. Nestle the roast carrots on top. Dot with za’atar labneh, scatter with dukkah, extra herbs, and pomegranate if using. Serve with lemon wedges.
Approx. 350 kcal | 8g protein | 16g fat | 40g carbohydrates | High in fibre, antioxidants, and plant protein.
That barberry-freekeh combo is next-level – a party in your mouth. The za’atar labneh brings the whole thing together nicely.
The ingredients used in this recipe could also be used to create…
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