Spiced Carrot & Feta Freekeh

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Peel the carrots, cut into batons and add them to a baking tray lined with tin foil

Drizzle them with olive oil and season generously with salt

Put the tray in the oven for 20 min, turning once

Meanwhile, rinse the freekeh under cold water, then add it to a pot with 500ml (1L) water with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to medium and simmer for 20-25 min or until cooked through but with a slight bite

Meanwhile, peel and finely slice the onion(s)

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp (2 tbsp) olive oil over a medium heat

Once hot, add the onions and cook with a pinch of salt for 3-5 min or until slightly softened, stirring occasionally

Meanwhile, peel and finely chop (or grate) the garlic

Reduce the heat to low, add the garlic, cumin seeds and cinnamon to the softened onions, then cook for a further 20 min or until caramelised

Once the carrots are softened and starting to caramelise, drizzle them with honey

Scatter over the pumpkin seeds

Return the tray to the oven for 3 min or until the pumpkin seeds have darkened and puffed slightly

Once the freekeh is tender, drain and allow it to steam-dry

Meanwhile, chop the parsely finely, including the stalks

Add the freekeh to the onion pan

Drain the black beans and add them to the pan

Increase the heat to medium and cook for 3 min or until warmed through

Add the parsley and half the honeyed carrots and pumpkin seeds

Season generously with salt and pepper