Spiced sweet potato & freekeh salad

Preheat the oven to 220ºC, gas mark 7, and line a large baking tray with baking parchment. Roast the flaked almonds on the tray for 3-4 minutes, until deep golden, then remove and set aside.

Put the sweet potatoes on the lined tray. Drizzle with 2 tbsp garlic oil and sprinkle with the baharat spice, mixing until every piece is evenly coated. Season with salt, then roast for 25-30 minutes, until soft, cooked through and browned around the edges.

Meanwhile, cook the freekeh according to pack instructions, then drain. Drizzle with 2 tsp oil and season, then add the pomegranate molasses, guindilla peppers, toasted almonds and parsley. Mix well, add the cooked sweet potatoes, gently toss everything together and serve.