gather and graze

MOROCCAN CARROT DIP WITH FREEKAH & SEED SALAD

Serves 8

350g carrots, peeled

1 tbsp olive oil, extra for serving
1 small onion, finely chopped
1 clove garlic, crushed
1 tsp harissa (Middle Eastern spice blend)
1 tsp Moroccan seasoning Pinch ground sea salt
½ cup Greek yoghurt
50g labneh, drained Dried chilli flakes, to taste Vegetable crudites and crisp pita wedges (see tip, below right), to serve

Freekah & seed salad

1 cup freekah
½ cup white quinoa
½ cup pepita & sunflower seed mix
2 tbsp toasted sesame seeds, extra for sprinkling
½ cup chopped coriander 250g punnet Qukes (baby cucumbers)
½ cup olive oil
2 tbsp lemon juice
½ tsp ground cumin
2 tsp Dijon mustard
2 tbsp pomegranate molasses

Roughly chop carrots, then boil or steam until tender. Drain and rinse under cold water. Heat oil in a medium, non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring, until soft but not brown. Add harissa and Moroccan seasoning. Cook, stirring, for 1