Warm freekeh & roasted beetroot salad
Recipe courtesy of Jalna
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)|
- 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.
- 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.
- Meanwhile, combine yoghurt, dill, garlic and lemon juice in a small bowl.
- 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.