Harissa Hummus With Roasted Veg & Freekeh Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Rinse the freekeh, then add it to a pot with plenty of cold water and bring to the boil over a high heat

Cook for 20-25 min or until tender but with a bite, then drain and return to the pot

While the freekeh is cooking, peel and cut the red onions into wedges

Add the red onion wedges and butternut squash cubes to a baking tray with a drizzle of olive oil and a pinch of salt

Give everything a good mix up and put the tray in the oven for 20-25 min or until softened and golden – this is your roasted veg

Meanwhile, drain and rinse the chickpeas (set aside a handful of chickpeas to use for garnish!)

Peel and roughly chop the garlic

Add the drained chickpeas to a food processor with the chopped garlic, 50ml [100ml] cold water and the juice of 1/2 [1] lemon

Add the tahini, 2 tbsp [4 tbsp] olive oil and the harissa paste (can't handle the heat? Go easy!) with a very generous pinch of salt and blitz for 1-2 min or until fully combined and smooth – this is your harissa hummus

Top, tail, peel and grate the carrot[s]

Strip the mint leaves from their stems and chop them finely, discard the stems

Once the roasted veg is golden, add it to the pot of drained freekeh with the grated carrot and chopped mint

Season with a pinch of salt and pepper and give everything a good mix up – this is your roasted veg & freekeh salad

Wash the rocket, then pat it dry with kitchen paper

Add the rocket to a bowl and squeeze over the juice of the remaining lemon – these are your lemon-dressed leaves