Beetroot, goat's cheese and freekeh salad
8
Points®
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
Soft 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.
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