Beetroot, freekeh and dandelion salad
Photo by Tamara West
|1 small||Red onion, sliced|
|1 Tbsp||Olive oil|
|120 g||Freekah, use cracked freekah, soaked in water 5 mins then rinsed and drained|
|2 medium||Beetroot, peeled|
|1 handful||Dandelion leaf, small and medium sized, rinsed|
|¼ cup||Flat leaf (Italian) parsley, chopped|
|½||Lemon, freshly juiced|
|½||Orange, freshly juiced|
|1 Tbsp||Extra virgin olive oil|
|⅓ cup||Fresh goat's curd, or chevre|
- Gently cook the onion in the olive oil until soft, then add the freekeh and cinnamon. Season with salt and pepper. Stir and cook for 1 minute, then add the water. Bring to boil, cover pan firmly and reduce heat to lowest possible. Cook for 12 minutes, then remove from heat and leave covered for a further 5 minutes. Spread freekeh on a large plate and leave to cool to room temperature.
- Slice beetroot into very thin circles using a mandolin, v-slicer or very sharp knife. Place in a mixing bowl with freekeh, dandelion leaves, parsley, citrus juices and extra virgin olive oil. Toss gently to combine.
- Spread a circle of goat’s curd on each serving plate, then pile freekeh salad on top. Serve immediately.
Find dandelion leaves in your own garden, or ask friends and neighbours. Grow your own by lifting a plant, including the taproot, and planting it in your herb patch.
Freekah can be bought cracked or wholegrain (which takes longer to cook) from health food stores or online. It can then be added to salads in the place of brown rice or barley.
When peeling the beetroot wear gloves to avoid pink hands