Freekeh with roasted sprouts, ricotta and cranberry-orange dressing
This bright, satisfying freekeh dish sings with bold flavours and contrasts. Roasted Brussels sprouts are combined with creamy ricotta and pops of acidity from a cranberry-citrus dressing.
Ingredients
Metric
Imperial
- 200g of freekeh
- 500g of Brussels sprouts, halved
- 1 dash of extra virgin olive oil, for cooking
- 250g of ricotta
- 1 handful of fresh mint, roughly chopped, plus a few leaves for garnish
Cranberry-orange dressing
- 2 oranges, Juice and zest
- 15ml of lemon juice
- 100ml of extra virgin olive oil
- 10g of honey
- 10g of dried cranberries
Method
Combine all the dressing ingredients except the dried cranberries and whisk to combine. Add the dried cranberries and set aside. This will allow the cranberries to plump up as they absorb the dressing
- 2 oranges, Juice and zest
- 15ml of lemon juice
- 100ml of extra virgin olive oil
- 10g of honey
- 7g of dried cranberries
Spread the sprouts out on a baking tray in a single layer. Drizzle with olive oil and season with salt. Roast for 20 minutes, or until caramelised and tender all the way through
- 500g of Brussels sprouts, halved
- 1 dash of extra virgin olive oil, for cooking
Bring 500ml water and some salt to a boil in a large saucepan and add the freekeh. Bring back to the boil, reduce to a simmer, cover and cook for 15 minutes, or until tender
- 200g of freekeh
Combine the cooked freekeh with the roasted sprouts, chopped mint and half the dressing
- 1 handful of fresh mint
Arrange the freekeh mixture on a serving platter, top with spoonfuls of ricotta and drizzle over the remaining dressing. Garnish with the reserved mint leaves
- 250g of ricotta
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