Name: Beetroot, goat's cheese and freekeh salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 150 g dry freekah (3/4 cup), roasted green wheat; 60 ml lemon juice (1/4 cup); 1 tbs olive oil; 1 clove(s) garlic crushed; 3 medium beetroot peeled, cut into matchsticks; 1 small red onion thinly sliced; 1 cup(s) fresh mint small leaves; 80 g goat's cheese crumbled; 2 tbs raw almonds dry roasted, coarsely chopped

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Ingredients

dry freekah

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

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.

Notes

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

Beetroot, goat's cheese and freekeh salad

Ingredients

Instructions

Notes

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