Freekeh with spinach and spicy harissa
  • Servings: 2 people
  • Preparation Time: 35 minutes
  • 2 carrots
  • 2 tsp middle eastern spice mix
  • 150g Freekeh
  • 10g Almond flakes
  • 1 piece of garlic
  • 1 red onion
  • 20g harissa
  • 125g baby spinach
  • 100g Feta
  • 1 tbsp olive oil
  • 1/2 vegetable stock cube
  • 1 tsp honey
  1. Preheat the oven to 220 degrees. Bring plenty of water to the boil in a pan with a lid for the freekeh and crumble 1/4 stock cube per person above the pan. Cut the carrot in half lengthwise and cut thin sticks of no more than 1/2 cm. Mix the carrot in a bowl with per person: 1 tsp Middle Eastern spices and 1/2 tbsp olive oil.
  2. Spread the carrot on a baking tray lined with parchment paper and bake in the oven for 20 - 25 minutes. Toss halfway through and add some extra olive oil if necessary. The carrot is ready when the tips start to darken and the inside is soft. Boil the freekeh for 17 - 20 minutes, drain and let it steam.
  3. Heat a skillet, without oil, over medium heat. Roast the almond shavings in the pan until it starts to brown. Keep a close eye, it can burn quickly! Remove from pan and keep separately.
  4. Crush or finely chop the garlic. Chop the onion. In the same frying pan, heat 1/2 tbsp olive oil per person over medium heat. Add the onion and garlic and fry for 2 - 3 minutes. Add the honey and harissa. Heat for 30 seconds or until fragrant. Immediately mix the freekeh into the sauce.
  5. Add the spinach to the pan of freekeh hand by hand. Stir well each time.
  6. Divide the freekeh over the plates. Place the roasted carrots on top. Crumble the feta on top and garnish with the toasted almond flakes.
Harissa is a spicy paste made from roasted peppers and spices. Use it in marinades or sauces, but be careful: a little is often enough. Labels :Balance• Veggie Allergens :Gluten-containing grains• Nuts• Milk (including lactose) Always refer to the product label for the most accurate information on ingredients and allergens