Preheat the oven to 200°C/fan 180°C/gas mark 6. Toss the sweet potato with half the oil and plenty of seasoning. Roast in the oven for 40-45 minutes, until tender and golden brown. Add the broccoli for the last 15 minutes.
Meanwhile, prepare the freekeh. Place in a pan and cover with the vegetable stock. Simmer for 30-35 minutes, until tender but still with a slight bite. Drain, and set aside.
Prepare the dressing by whisking together the remaining olive oil with the pomegranate juice, white wine vinegar, honey and garlic.
To serve, toss the freekeh with the roasted vegetables and spinach. Reserve a spoonful of both the pomegranate seeds and pistachios, and stir the remainder through the salad.
Sprinkle over the reserved pistachios and pomegranate seeds, then drizzle with the honey dressing.