Jewelled freekeh salad

Method

1. If using dried freekeh, soak it overnight in cold water. The next day, drain the freekeh and put it in a saucepan with 750ml lightly salted water. Bring to the boil over a high heat, then reduce the heat to low, cover and cook for 35-40 minutes until tender. Remove from the heat and leave, covered, until cool.
2. Heat the oven to 180°C/160°C fan/gas 4. Put all the vegetables in a large mixing bowl, add the spices and olive oil, then season and mix well. Spread out the vegetables in a large baking tray, then roast for 30 minutes or until golden and slightly soft.
3. Meanwhile, whisk all the dressing ingredients together in a small bowl.
4. To serve, put the freekeh and roasted veg in a large salad bowl. Toss with the dressing, then scatter with the pomegranate seeds and coriander and drizzle with the tahini.