Ingredients
Roasted Vegetables
2 medium sweet potatoes, quartered lengthwise
2 x 420g cans chickpeas, rinsed and drained
1/3 cup olive oil
3/4 teaspoon each ground cumin, coriander, cinnamon, and smoked paprika
1 pinch sea salt

For the Freekeh (or Brown Rice):
1 1/4 cup freekeh (brown rice can be substituted)
1 tablespoon butter
1 vegetable or chicken stock cube
1 clove garlic, crushed and finely sliced
1/2 cup dried unsweetened cranberries, chopped (or substitute pomegranate seeds)
1 cup mixed sliced almonds, pepitas, and sunflower seeds

For the Spiced Yoghurt Sauce:
1/2 cup Greek yoghurt
1 clove garlic, crushed and finely sliced
1/2 teaspoon each ground cumin, coriander, and smoked paprika (extra to taste)
1/4 teaspoon chili flakes
1 lemon, juiced

For the Fresh Topping:
1 punnet cherry tomatoes, halved or quartered
1/4 red onion, finely chopped
1 red capsicum (bell pepper), chopped
2 tablespoons red wine vinegar
2 tablespoons olive oil
Salt and pepper to taste

Instructions
1. Preheat the oven to 200°C (400°F) and line a large baking tray with foil.

2. Prepare the Freekeh (or Brown Rice): In a medium pot, bring water to a boil. The amount of water wont matter as you will disgard this at the end. While waiting, crush and slice the garlic clove. Add the butter, stock cube, and garlic to the water. This can be done while the water is cold.

3. Rinse and scrub potatoes, then cut into quarters, length wise. Place into a large bowl. Rinse and drain the chickpeas, then add to the same bowl.

4. Make the Spice Mix: In a separate bowl, whisk together the olive oil and spices (cumin, coriander, cinnamon, smoked paprika). Pour the oil and spice mix over the sweet potatoes and chickpeas, tossing to coat evenly.

5. Roast the Vegetables: Spread the coated sweet potatoes and chickpeas on the prepared baking tray, making sure they don't overlap too much. Bake for 30 minutes, or until the potatoes are tender and the chickpeas are golden brown.

6. Cook the Freekeh (or Brown Rice): While the vegetables are roasting, add the freekeh to the boiling water and cook for approximately 30 minutes, or until al dente. Drain the freekeh into a colander and dry by allowing it to steam off, and set aside.

7. Chop the dried cranberries and set aside on your chopping board.

8. Prepare the Nut and Seed Mix: In a small frying pan over low-medium heat, toast the nut and seed mix until fragrant, stirring occasionally. Add the mix before the pan heats up - this will give you better control of toasting the mix and help to avoid burning them. Remove from heat and set aside.

7. Make the Spiced Yoghurt Sauce: In the same pan used for toasting the nuts and seeds (cleaned if necessary), heat 1 teaspoon of olive oil and lightly saute the garlic until fragrant and soft. Add the Greek yoghurt, crushed garlic, cumin, coriander, smoked paprika, and chili flakes to a small bowl. Stir in the lemon juice and set aside.

7.Prepare the Fresh Topping: Chop the cherry tomatoes, red onion and sweet red capsicium. Combine in a serving bowl, season with salt and pepper to taste. Drizzle over the olive oil and red wine vinegar. Toss and set aside.

7. Flip the sweet potatoes over and bake for a further 10 minutes.

8. Assemble:
- Combine the cooked freekeh, chopped cranberries, and toasted nut and seed mix in a serving platter.
- Top the freekeh mixture with the roasted sweet potatoes and chickpeas.
- Pour the the spiced yoghurt sauce on top.
- Dollop with the fresh tomato, onion, and capsicum salad or serve on the side.

Tips:

• To test if the freekeh is cooked, remove a grain and bite into it. It should be slightly chewy but not hard.

• If you’re short on hands you can always use the microwave method to prepare the freekeh; 1 cup freekeh to 2 cups boiling water, microwave for 14mins on high. Remove from microwave and cover for 10 mins. Then drain any excess water.

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.