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.
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
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
- Pre-heat the oven to 180C and cook the beetroot in the oven for 20 minutes.
- Combine the freekeh, beetroot, onion, hot pepper, almonds and coriander.
- 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
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