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Beetroot, freekeh and pistachio salad
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Bright and refreshing Aussie summer salad with nutty beets and zingy yogurt dressing - ideal for serving with roasted ham or lamb.
Ingredients:
  • 350g packet wholegrain freekeh (see Notes)
  • 450g can whole baby beetroot, drained, quartered
  • 2 red onions, halved, cut into thin wedges
  • 16.00 gm brown sugar
  • 75.08 gm extra virgin olive oil
  • 125.00 ml fresh coriander leaves, roughly chopped
  • 125.00 ml fresh flat-leaf parsley leaves, roughly chopped
  • 20.00 ml red wine vinegar
  • 125.00 ml pistachio kernels, lightly toasted
  • Extra fresh coriander leaves, to serve
  • 250.00 ml Greek-style yoghurt
  • 1 garlic clove, crushed
  • 42.00 gm lemon juice
  • 5.00 gm ground cumin
  • 48.00 gm tahini
Instructions:
  • Create a delicious Yogurt dressing by mixing all ingredients in a bowl and letting the flavors meld together.
  • In a large saucepan, immerse the freekeh in cold salted water, cover, and bring it to a gentle boil over medium-high heat. Let it simmer uncovered for 30 minutes until tender. Drain the freekeh, rinse it under cold water, and transfer it to a large bowl.
  • Preheat your oven to 200C/180C fan-forced. Line a large baking tray with baking paper and place beetroot and onion on it. Sprinkle with sugar, drizzle with half of the oil, and season with salt and pepper. Bake for 15 minutes until the onion is soft and golden.
  • Combine herbs, vinegar, and remaining oil with freekeh mixture, tossing gently. Transfer to a serving bowl and top with beetroot mixture and feta. Sprinkle pistachios and extra coriander on top. Serve with yoghurt dressing.

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