Freekeh & Mix-a-Mato Tray Bake

Serves 4-6

Time 1 hour

Ingredients

400g can chickpeas, rinsed and drained

Extra virgin olive oil 

1 tsp ground coriander

1 tsp ground cumin

½ tsp chilli flakes

1 punnet of cherry tomatoes

200g apricot halves in syrup – drain the syrup off

1 cup green olives

1 cup cracked freekeh 

1 cup Greek yoghurt

Small bunch dill, finely chopped

Method

Preheat the oven to 180°C.

First prepare the freekeh by bringing 2.5 cups of water to boil, add the freekeh when it’s rapidly boiling and a pinch of salt. Allow the freekeh to simmer for 20 minutes with a lid on then remove from heat, leave to stand for 10 minutes.

In a roasting tin combine the chickpeas, ground coriander, cumin, chilli flakes and toss to combine. Place in the oven for 20 minutes so the chickpeas start crisping up.

Add the tomatoes, apricot halves, olives and freekeh to the roasting pan and ensure everything is well combined, season with salt and pepper as desired.

Place in the oven for another 15 to 20 minutes so the tomatoes blister.

Meanwhile combine yoghurt with the chopped dill.

Once the roasting pan is removed, serve with extra bits of dill and some dollops of yoghurt.