Freekeh salad with roasted beetroot, coriander and lime - Juice Daily
Image and recipe from Falling in Love with Food: A Cookbook and a Love Story

Freekeh salad with roasted beetroot, coriander and lime

This salad works great as a main meal or as a healthy side dish. Serves 4. Prep time 5-10 minutes. Cooking time 30 minutes.

Ingredients

3 cups cooked freekeh (11⁄2 cup of raw freekeh, will double once cooked)
1 large beetroot, peeled and cut into small ¼
1 Spanish onion, finely chopped
1 jalapeño pepper, finely chopped
½ cup slivered almonds, lightly toasted
1 bunch coriander, finely chopped

Dressing
1 clove garlic, minced
1 tbsp. tahini paste
½ tsp. honey
2 tsp. ground cumin
¼ cup EV olive oil
Salt and freshly ground black pepper to taste

Method

  1. Pre-heat the oven to 180C and 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.

More healthy recipes from chef and nutritionist  Zoe Bingley-Pullin’scan be found in her new cookbook Falling in Love with Food: A Cookbook and a Love Story

Zoe Bingley-Pullin

About the person who wrote this

Zoe Bingley-Pullin

Zoe is a celebrity nutritionist, chef, author, television presenter and founder of Falling In Love With Food. Her philosophy is all about eating for a better lifestyle. It's about enjoying food, being educated about food, and truly understanding how it can increase your health, happiness and performance in all aspects of life.

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