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Easy prep

Thyme & Honey Carrot Freekeh Bowls

Toasted Pecans & Crumbled Goat Cheese

Cooking time

25 minutes




660 /serving

Winter is coming, but we don’t have a care in the world thanks to this bright harvest bowl starring shiny honeyed carrots infused with the gentle flavour of fresh thyme sprigs. Freekeh has a savoury, smoky flavour thanks to being fire-roasted—perfect with the dried cherries. To this chewy and aromatic base, add crunchy lettuce and beets, dressed in a perky honey-Dijon vinaigrette. Crumble goat cheese and toss toasted pecans over the bowl to complete this masterwork.

We will send you:

  • 90g Baby lettuce
  • 60g Julienned beets
  • 1 Bunch of thyme
  • 300g Quartered carrots
  • 14g Honey
  • 45ml Sweet, Savoury Honey-Dijon Vinaigrette
  • 80g Freekeh
  • 24g Dried cherries
  • 25g Pecan halves
  • 45g Goat cheese
  • 10g Roasted Garlic & Sweet Pepper spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Milk, Mustard, Sulphites, Pecans, Wheat

You will need:

Medium pot
Large high-sided pan
Olive oil
Salt & pepper
Total Fat
34 g
Saturated Fat
7 g
900 mg
Total Carbs
76 g
33 g
15 g
10 g
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Cook the freekeh
Fill a medium pot ⅔ of the way with water. Add the freekeh and season with S&P; bring to a boil and cook, 24 to 26 minutes, until tender. Drain thoroughly and return to the pot. Add the dried cherries and toss with a drizzle of oil; season with ½ the spice blend and S&P. Cover and set aside in a warm spot.
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Toast the pecans
While the freekeh cooks, heat a large, dry, high-sided pan on medium-high. Add the pecans and toast, stirring frequently, 2 to 3 minutes, until fragrant. Transfer to a cutting board and roughly chop. Reserve the pan.
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Cook & glaze the carrots
While the freekeh continues to cook, in the same pan, heat a drizzle of olive oil on high; add the carrots, thyme sprigs, honey and 1 ½ cups water (double for 4 portions); season with the remaining spice blend and S&P. Stir to combine and bring to a simmer. Cook, without stirring, 4 to 6 minutes, until the water has almost reduced. Stir the carrots and continue to cook, stirring occasionally, 4 to 6 minutes, until the water has completely evaporated and the carrots are lightly browned, tender and thoroughly glazed. Remove and discard the thyme sprigs.
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Make the salad
While the carrots cook, in a large bowl, combine the baby lettuce, beets, ½ the goat cheese and ½ the vinaigrette; season with S&P to taste.
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Finish & serve
To the pot of freekeh, add the remaining vinaigrette; toss to combine. Divide the freekeh between your plates and top with the salad and glazed carrots. Garnish with the toasted pecans and remaining goat cheese. Bon appétit!