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How to make Warm freekeh and roasted beetroot salad

Yield = 4
Prep time: 0:20
Cook time: 1:00
Total time: 1:20

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
  • 1 1/2 cups freekeh
  • 1/2 teaspoon salt
  • 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

Method

  • Step 1 Preheat oven to 180C or 160C fan-forced. Toss beetroot with 2 teaspoons oil and season. Place, in a single layer, to one side of a large baking tray. Roast for 30 minutes. Toss onion and capsicum with remaining oil and season. Place on opposite side from beetroot in a single layer and roast for a further 30 minutes.
  • Step 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.
  • Step 3 Meanwhile, combine yoghurt, dill, garlic and lemon juice in a small bowl. Season.
  • Step 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.