Recipes from Miele

Freekeh and Roasted Vegetable Salad


Preparation time: 20 minutes
Cooking time: 25 – 30 minutes
Makes 6-8 servings


120g cracked freekeh
250ml water
200g butternut pumpkin, 2cm dice
200g beetroot, 2cm dice
1 red capsicum, 2cm dice
1 red onion, 2cm dice
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon smoked paprika
2 tablespoons olive oil


70g pinenuts, toasted
75g raisins
15ml olive oil
50ml lemon juice
15ml olive oil
Zest 1 lemon
¼ bunch mint leaves, roughly chopped
¼ bunch coriander, roughly chopped
Salt and pepper
100g goats curd (optional)



Place freekeh and water in a solid steam tray and Steam at 100°C for 25 minutes.

Roast vegetables

  1. Pre-heat oven on Fan Grill at 200°C.
  2. In a large bowl, combine olive oil, coriander, cumin and paprika, toss to coat vegetables.
  3. Place the vegetables onto a multi-purpose tray, shelf position 4 and cook for 25 minutes or until browned.

To serve

  • Combine all dressing ingredients except goats curd. Pour over cooked freekeh and mix well.
  • Add the grilled vegetables, season with salt and pepper and mix to combine.
  • Arrange the freekeh into a bowl, top with dollops of goats curd and drizzle with a little olive oil.


  • Freekeh or farik is a cereal food made from green durum wheat that is roasted and rubbed to create its unique flavour.
    If using wholegrain freekeh the cooking time will be longer. Steam at 100°C for 50 minutes.
  • This salad can be served warm or cold.
  • A variety of vegetables work well with this salad, however the cooking times will vary.
  • Fetta can be used in place of goat’s curd.

Appliance used: Steam combination oven

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