Freekeh and roasted beetroot salad

Name: Freekeh and roasted beetroot salad
Yield: 8
Ingredients: 10 baby beetroot, stalks trimmed, scrubbed; 60ml olive oil; 250g freekeh; 1 garlic clove, crushed; 1 tsp honey; 2 tsp ground cumin; 1 red onion, sliced into rings; 40.00 ml finely chopped pickled jalapeno; 80g almond; 1 bunch coriander, leaves picked

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Health fanatics, look no further. This freekeh and roasted beetroot salad has everything to keep you bouncing through the week.

10 baby beetroot, stalks trimmed, scrubbed
1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle
1 1/2 cups (250g) freekeh, rinsed, drained
1 garlic clove, crushed
1 tsp honey
2 tsp ground cumin
1 red onion, sliced into rings
2 tbs finely chopped pickled jalapeno
1/2 cup (80g) almonds, chopped
1 bunch coriander, leaves picked

Method

1.

Preheat the oven to 180°C. Place each beetroot in the middle of a piece of foil, drizzle with oil, then enclose in foil and place on a baking tray.
2.

Roast for 25 minutes or until tender. Remove from oven and set side to cool completely. Meanwhile, bring a saucepan of water to the boil over medium-high heat.
3.

Add the freekeh and cook for 20 minutes or until tender. Drain and cool. To make the dressing, combine garlic, honey, cumin and remaining 1/4 cup (60ml) oil in a bowl. Season.
4.

Combine the freekeh, beetroot, onion, jalapeno, almonds and coriander in a large bowl. Drizzle over dressing to serve.