Freekeh Salad with Roasted Beetroot, Coriander and Lime

Serves: 4 | Prep: 5-10 minutes | Cooking: 30 minutes | Dairy Free – Vegetarian

SALAD INGREDIENTS

3 cups cooked freekeh (1½ cups raw freekeh, will double once cooked)

1 large beetroot, peeled and cut into quarters

1 Spanish onion, finely chopped

1 Jalapeño pepper, finely chopped

½ cup slivered almonds, lightly toasted

1 bunch coriander, finely chopped

DRESSING INGREDIENTS

1 garlic clove, minced

1 tablespoon tahini paste

½ teaspoon honey

2 teaspoons ground cumin

¼ cup extra virgin olive oil

Salt and freshly ground black pepper to taste

SHOPPING LIST

500g freekeh

1 large beetroot

1 Spanish onion

1 Jalapeño pepper

100g slivered almonds

1 bunch coriander

1 garlic clove

Honey

Tahini paste

Ground cumin

Extra virgin olive oil

UTENSILS LIST

Baking tray

Sharp knives

Large mixing bowl

Whisk

Measuring cups/spoons

METHOD

1. Pre-heat the oven to 180°C. Cook the beetroot in the oven for 20 minutes.
2. Combine the freekeh, beetroot, onion, hot pepper, almonds and coriander.
3. Whisk together the dressing ingredients and toss with the freekeh.

Tip: This salad can be used as leftovers the next day with a dollop of yoghurt or crumbled feta cheese.