Beetroot, goat's cheese and freekeh salad
150 g, (3/4 cup), roasted green wheat
60 ml, (1/4 cup)
1 clove(s), crushed
3 medium, peeled, cut into matchsticks
1 small, thinly sliced
1 cup(s), small leaves
80 g, crumbled
2 tbs, dry roasted, coarsely chopped
- 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.
- Meanwhile, combine lemon juice, oil and garlic in a large bowl. Season. Add mixture to beetroot, onion, mint and freekeh and toss to coat.
- Divide salad among plates and top with goat’s cheese and almonds.