Mediterranean Grain Bowl

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Once boiling, add the freekeh and saffron and cook, uncovered, 24 to 26 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

While the freekeh cooks, wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. Peel the carrots; halve lengthwise, then cut into 1/2-inch pieces. In a large bowl, combine the harissa paste and 2 teaspoons of olive oil; season with salt and pepper. Add the prepared cauliflower and carrots; toss to coat. Transfer to a sheet pan and arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

While the vegetables roast, on a paper towel-lined cutting board, medium dice the beets. In a bowl, combine the diced beets, currants, half the vinegar, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

While the vegetables continue to roast, in a bowl, whisk together the labneh cheese, remaining vinegar, 1 tablespoon of olive oil, and 1 tablespoon of water. Taste, then season with salt and pepper   if desired.

Add the roasted vegetables to the pot of cooked freekeh. Drizzle with olive oil and season with salt and pepper; stir to combine. Serve the finished freekeh topped with the marinated beets (including any liquid). Drizzle with the dressing. Garnish with the almonds and feta cheese (crumbling before adding). Enjoy!