Roasted Vegetables
800 g sweet potato, peeled and cut into cubes (2cm)
1 red onion (approx. 150 g), cut into thin rounds (5 mm)
2 tbsp olive oil
1 tsp salt
1 tsp ground cumin

1 400 g water, plus extra as needed
1 tsp vegetable stock paste (see tips)
200 g cracked freekeh
150 g French green lentils
40 g olive oil
1 tbsp pomegranate molasses

1 grapefruit, segmented and cut into pieces (2 cm)
100 g rocket
50 g pitted green olives, cut into halves
1 piece preserved lemon, flesh discarded, skin cut into thin slices
salt, to season
ground black pepper, to season
red wine vinegar, to season (optional)

Roasted Vegetables

  • Preheat oven to 190°C.
  • Place a bowl onto mixing bowl lid and weigh sweet potato into it. Transfer sweet potato and onion onto a baking tray (30 x 40 cm). Drizzle with olive oil, then sprinkle with salt and cumin and toss to combine. Roast for 25 minutes (190°C), until a knife passes easily through potato. Set aside to cool.


  • Place 900 g of the water and stock paste into mixing bowl. Insert simmering basket, weigh freekeh and lentils into it and cook 25 min/Varoma/speed 1.
  • Add remaining 500 g water to mixing bowl, stir freekeh mixture and cook 15 min/Varoma/speed 1 or until tender. Remove simmering basket with aid of spatula and transfer grains into a large bowl, then toss with olive oil and pomegranate molasses. Set aside to cool.


  • Add grapefruit pieces to bowl with freekeh mixture.
  • Place bowl with freekeh mixture onto mixing bowl lid and weigh rocket and olives into it.
  • Add reserved roasted vegetables and preserved lemon, then toss to combine. Season with salt, pepper and vinegar (optional) before serving.

Cook’s Tips

  • There are lots of options for variation with this recipe. Try using pumpkin or butternut or a mixture of sweet potato and butternut. Substitute quinoa and long grain rice in the place of the freekeh and lentils, and the pomegranate molasses can be replaced with balsamic vinegar.
  • Try adding 100 g crumbled feta, if desired.
  • Prepare all elements ahead of time and store separately in the refrigerator, combining and dressing the salad just before serving.
  • Freekeh is un-ripened wheat which has been roasted and crushed. It is used a lot in Middle Eastern cookery.
  • The vegetable stock recipe is found in the Basic recipe book or for a simplified version, contact your Thermomix consultant.

Recipe taken from “Entertaining with Dani Valent.”

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Sweet Potato and Grain Salad