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Photo of Beetroot, goat's cheese and freekeh salad by WW

Beetroot, goat's cheese and freekeh salad

5 - 8
PersonalPoints™ per serving
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Easy
Fleekeh is tasty whole grain with an earthy, nutty flavour. It goes great in salads and goes well in this beetroot, goat’s cheese, mint and almond salad.

Ingredients

Dry freekeh

150 g, (3/4 cup), roasted green wheat

Lemon juice

60 ml, (1/4 cup)

Olive oil

1 tbs

Garlic

1 clove(s), crushed

Beetroot

3 medium, peeled, cut into matchsticks

Red onion

1 small, thinly sliced

Fresh mint

1 cup(s), small leaves

Goat's cheese

80 g, crumbled

Raw almonds

2 tbs, dry roasted, coarsely chopped

Instructions

  1. Cook freekeh in a large saucepan of boiling water following packet instructions or until just tender. Drain well. Refresh under cold water. Drain well on paper towel.
  2. Meanwhile, combine lemon juice, oil and garlic in a large bowl. Season. Add mixture to beetroot, onion, mint and freekeh and toss to coat.
  3. Divide salad among plates and top with goat’s cheese and almonds.

Notes

TIPS: Swap goat’s cheese for same quantity of feta. Freekeh (roasted green wheat) is available in the health food aisle of supermarkets.

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