Freekeh Pilaf with Roasted Vegetables

Cut the carrots into batons, the cauliflower into florets and the peppers into chunks.

Finely chop the onion.

Peel and crush the garlic cloves.

Rinse the freekeh in a sieve under cold running water.

Toss the carrots, cauliflower and peppers with two tablespoons of the olive oil, the cumin, cinnamon, turmeric, salt and pepper in a mixing bowl.

Arrange the vegetables on a baking tray and roast in a preheated oven at 200 degrees Celsius until deeply golden and tender, about 30 minutes.

Heat the remaining olive oil in a large saucepan over a medium heat and cook the onion until softened.

Add the garlic and cook until fragrant.

Add the freekeh and vegetable stock, and bring to a simmer.

Cover and cook over a low heat until the freekeh is tender and the liquid has been absorbed, about 25 minutes.

Toast the flaked almonds in a dry frying pan over a medium heat until golden.

Fluff the freekeh with a fork and season to taste with salt and black pepper.

Pile the freekeh onto a platter, top with the roasted vegetables, scatter over the almonds and coriander, and serve.