Makes 6 servings

Ingredients:

1 1/2 cups freekeh
salt
2 small turnips
1 parsnip
1 celeriac (celery root)
1 teaspoon brown sugar
3 tablespoons olive oil
1 bunch Swiss chard (8-10 leaves)
1/4 teaspoon cumin seeds
Seeds from one pomegranate

Directions:

1. Prepare the freekeh: wash the freekeh under running water. Put in a pot with 2 1/4 cups boiling water and a teaspoon of salt over high heat. Bring to boil, lower the heat to low, and cook for 25 to 30 minutes until the water is absorbed. Remove pot from the heat, let stand for 10 minutes.

2. In the meantime roast the root vegetables: Turn oven to 400 degrees. Peel the turnips, parsnip and celeriac and cut to 1/2” size cubes. Spread the turnips in one baking sheet and the parsnip and celeriac on the other. Drizzle with a tablespoon of olive oil, sprinkle with a little kosher salt and the brown sugar. Roast the turnips in the oven for 20 minutes and the parsnip and celeriac for 25 minutes.

3. Cook the Swiss chard: Cut the stems off the leaves. Slice the stems thinly and cut the leaves to thin stripes. Heat 2 tablespoons of olive oil in a pan over medium-high heat. When the oil is hot (but not smoking) add the cumin seeds and after 30 seconds add the stems of the chard. Cook for 2 minutes and add the leaves to the pan. Cook for another 3 minutes until the leaves wilt and remove from the heat.

4. Assemble the salad: gently mix the freekeh, root vegetables, Swiss chard and pomegranate seeds. Serve warm or at room temperature.