Warm freekeh & roasted beetroot salad

Prep Time: 20 minutes
Cooking Time: 1 hour
No of Serves: 4

Recipe courtesy of Jalna

Ingredients

4 beetroots, peeled, cut into wedges

1 red capsicum, cut into 4cm pieces

1 red onion, cut into wedges

1 tablespoon extra-virgin olive oil

1½ cups freekeh or cous cous

1 cup Jalna Greek Natural Yoghourt

1 tablespoon finely chopped dill, plus extra sprigs to serve

1 garlic clove, crushed

1 tablespoon lemon juice

150g baby spinach

Nutrition Information (per serve)

Energy 1300 kJ (311 calories)
Protein 9g
Total Fat 10g
Carbohydrates 41g
Saturated Fat 3g
Sugars 8g
Sodium 66mg

Method

  1. Preheat oven to 180˚C or 160˚C fan-force. Toss beetroot with 2 teaspoons oil. Place, in a single layer, to one side of a large baking tray. Roast for 30 minutes. Toss onion and capsicum with remaining oil. Place on opposite side from beetroot in a single layer and roast for a further 30 minutes.
  2. Meanwhile, Place freekeh and salt in a large saucepan with 31/2 cups water. Bring to the boil over high heat. Reduce heat and simmer, covered, for 25 minutes or until tender. Drain.
  3. Meanwhile, combine yoghurt, dill, garlic and lemon juice in a small bowl.
  4. Place freekeh in a large bowl and toss through roasted vegetables and spinach. Arrange on a large plate and dollop over yoghurt dressing. Sprinkle with extra dill to serve.