Recipe

Freekeh Bowl with Roasted Beetroot, Labneh & Toasted Walnuts

Name: Freekeh Bowl with Roasted Beetroot, Labneh & Toasted Walnuts
Yield: 3–4
Ingredients: 200g whole freekeh (or cracked freekeh for quicker cooking); 600g beetroot (about 4 medium), scrubbed, cut into wedges; 1 tsp cumin seeds; 3 tbsp olive oil, divided; 200g labneh (or thick strained Greek yoghurt); 80g walnut halves; Small bunch of fresh flat-leaf parsley, roughly chopped; Small bunch of fresh mint, leaves picked; 2 tbsp pomegranate molasses; Juice of ½ lemon; Sea salt and black pepper; Optional: seeds from ½ pomegranate, to finish

Freekeh has a smokiness and chew that no other grain quite matches. With sweet roasted beetroot, sharp labneh and the crunch of toasted walnuts, this is a bowl that holds its own as a main course.

Serves 3–4

Ready in 55 min

Keeps 3 days fridge (keep labneh separate)

Level Easy

200g whole freekeh (or cracked freekeh for quicker cooking)
600g beetroot (about 4 medium), scrubbed, cut into wedges
1 tsp cumin seeds
3 tbsp olive oil, divided
200g labneh (or thick strained Greek yoghurt)
80g walnut halves
Small bunch of fresh flat-leaf parsley, roughly chopped
Small bunch of fresh mint, leaves picked
2 tbsp pomegranate molasses
Juice of ½ lemon
Sea salt and black pepper
Optional: seeds from ½ pomegranate, to finish

Method

Preheat the oven to 200°C / gas 6. Toss the beetroot wedges with 1½ tablespoons of olive oil, the cumin seeds and a generous pinch of salt. Spread in a single layer across a roasting tray — don't crowd them, or they'll steam rather than roast. Roast for 40–45 minutes, turning once halfway through, until tender and catching colour at the edges.

While the beetroot roasts, cook the freekeh. Rinse it thoroughly under cold water, then add to a medium saucepan with 500ml cold water (for whole freekeh) or 450ml for cracked. Bring to the boil, season well with salt, then cover with a lid and reduce to a gentle simmer. Cook for 35–40 minutes (whole) or 20 minutes (cracked) until tender but still with a satisfying chew. Drain off any excess water and fluff with a fork.

Toast the walnuts in a dry frying pan over medium heat for 4–5 minutes, tossing frequently. They should smell nutty and turn a shade darker — not burned. Tip onto a plate to cool. They'll crisp further as they cool.

Make the dressing: whisk together the remaining 1½ tablespoons of olive oil, the lemon juice and pomegranate molasses with a pinch of salt. Taste it — it should be sharp, sweet and slightly sticky.

While the freekeh is still warm, toss it with about two-thirds of the dressing and most of the parsley and mint. Season again — grains absorb salt and need more than you expect. Taste and adjust.

Spread the freekeh across a wide serving bowl or platter. Arrange the roasted beetroot on top. Add generous spoonfuls of labneh dotted across the bowl. Scatter over the toasted walnuts, the remaining fresh herbs and, if using, the pomegranate seeds. Drizzle the remaining dressing over everything before serving.

✦ Chef's note

Store any leftovers with the labneh kept separate — it doesn't reheat well and the texture suffers if mixed in. The freekeh and beetroot reheat easily with a splash of water. Pomegranate molasses can be found in most Middle Eastern grocers and increasingly in supermarkets; it's worth having in the kitchen as it keeps for a long time and adds instant depth to dressings and glazes.