Roasted Vegetables with Freekah
Freekah b’Khodar Mashweya فريكة بالخضار المشوية
Spiced Roasted Vegetables with Freekah is Wholesome, Earthy, and Bursting with Bold Flavour
Nutty, protein-rich freekah paired with deeply caramelised, spice-roasted vegetables—this is a hearty, wholesome dish that’s as satisfying as it is vibrant. The spices bring warmth and brightness, while the roasted vegetables offer layers of flavour and texture in every bite.
Ingredients
For the vegetables:
- 1 red pepper, cut into thick strips
- 1 yellow pepper, cut into thick strips
- 1 medium butternut squash, quartered lengthways, then sliced thickly¹
- 1 aubergine, halved lengthways, then sliced into thick half-moons²
- 3 courgettes, cut into thick rounds
- 1 large red onion, cut into wedges
- 3-4 large ripe tomatoes, halved
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sumac
- Salt and pepper, to taste
For the freekah:
- 200g freekah, rinsed
- 500ml vegetable stock or water
- 1 tbsp olive oil
- Salt, to taste
To serve (optional):
- A drizzle of herbed yoghurt or tahini
- A handful of toasted nuts or seeds
Method
- Prepare the vegetables:
Preheat the oven to 200°C (400°F). Spread the prepared vegetables on a large baking tray. Drizzle with olive oil, sprinkle over the cumin, coriander, sumac, salt and pepper. Toss well to coat.
Roast for 35–40 minutes, or until golden and caramelised at the edges, turning once. - Cook the freekeh:
In a saucepan, heat 1 tbsp olive oil. Add the rinsed freekeh and toast for 2–3 minutes.
Add the stock or water and a pinch of salt. Bring to a boil, then cover and simmer for 20–25 minutes, until the grains are tender but still have a little bite. Drain any excess liquid. - Assemble:
Spoon the freekeh onto a large serving dish. Top with the roasted vegetables.
Finish with a drizzle of herbed yoghurt or tahini and a scattering of toasted nuts or seeds if using.
Flavour Highlights:
- Freekeh – nutty, smoky, and packed with protein
- Roasted Vegetables – sweet and tender with caramelised edges
- Cumin & Coriander – earthy warmth
- Sumac – tangy lift and contrast
Suggested extras for your Spiced Roasted Vegetables with Freekah
- ✦ Herbed Yogurt Dressing
- Natural yogurt, fresh mint, parsley, a splash of lemon juice, and a pinch of salt—simple, but full of freshness. Drizzle generously over the warm freekeh and vegetables.
- Alternatively a drizzle of tahini works perfectly.
- ✦ Finishing Touch
- Top with a scattering of toasted nuts (almonds, walnuts, or pistachios) for crunch and contrast.
- Hearty, nourishing, and utterly satisfying, this dish works beautifully as a standalone meal or a stunning side. It’s proof that wholesome food can be anything but ordinary
¹ The peel of Butternut Squash softens beautifully during roasting, so it can be left on for added texture and ease.
² Cutting the aubergine this way helps it hold its shape and soak up flavour without becoming too soft.