BY Ceres Organics
Ready in 1 hour | Serves 4
1 cup Organic Freekeh
500g baby carrots, sliced lengthways
2 medium red onions, quartered
500g baby agria potatoes, halved
1 tsp ground cumin
1 tsp ground coriander
pinch of Ceres Organics Garlic Powder
sea salt and pepper
1-2 medium eggplants, approximately 700-800 grams
1 cup Organic Cashews, RAW Whole , toasted
sea salt to taste
juice of 1 lemon
a couple handfuls of seasonal greens
Organic Green Olives, Pitted and halved
fresh herbs, roughly chopped like basil and rosemary
Preheat your oven to 200°C and line a baking tray with greaseproof paper.
Place your vegetables on your prepared baking tray, drizzle over with olive oil and season with spices, sea salt and pepper. Toss to combine.
At the same time, prepare the eggplants for the baba ghanoush. Slice in half and then quarter into wedges. Add these to the tray as well.
Roast for 30 or so minutes, tossing half way through. Depending on the size of your potatoes, you might need to remove the carrots and onions first.
While the vegetables are roasting, cook the freekeh. Add 2½ cups of water to a medium saucepan, add your freekeh and bring to a boil. Reduce to simmer and cook covered for about 15 – 20 minutes until the water is absorbed. Remove from heat and fluff with a fork.
Now finish preparing your baba ghanoush. Add all the ingredients to a food processor and process until creamy. Set aside until you’re ready to plate up.
To assemble, divide the baba ghanoush between plates, layer with freekeh and then pile the vegetables, greens and olive on top. Drizzle over with olive oil and add a scatter of herbs.