Salad of crispy carrots and herby freekah

Anyone who knows me well would think that the only reason this salad is in this book is so I can say ‘crispy carrots and herby freekah’. It’s not the case, although I did have lots of fun saying it over and over again.

The carrots in this recipe are cut into thin ribbons, flavoured with cumin and roasted until crispy, then used to decorate the top of an earthy and extremely healthy plate of kale and freekah. It’s as much fun to eat as it is to say!