Zingy Beetroot & Freekah Salad

My new fave salad for any occasion and a great one to make for meal prep. I don’t usually use freekah but it was so lovely in this salad, brought a great nutty and crunchy texture to the salad. The lemon zest, mint and pomegranate adds such fresh and beautiful flavours , perfect for the warmer weather approaching. (YAY) Perfectly paired with some grilled chicken or salmon for a perfect summers day barbecue . I made this for a lunch so it serves about 8 people, I recommend maybe halving the recipe for a smaller salad or make a big one and save for work/uni lunches and leftover meals!

Ingredients 

  • 2 cups rocket
  • 2 cups cooked freekah
  • 4 beetroots cut up and pre roasted
  • 1 cup crumbled feta
  • zest of 1 lemon & juice
  • 2 big handfuls fresh mint leaves
  • seeds of 1 pomegranate ( a messy job! you can buy these pre peeled at woolies)
  • generous drizzle of olive oil , salt & pepper

Method 

  1. Preheat oven to 180 degrees and cut up beetroot into small squares and lay on a tray with baking paper. Drizzle with some olive oil, salt and pepper and bake for 30-45 mins or until soft in the middle
  2. Place rocket, freekah, beetroot, and feta in a bowl
  3. Top with lemon zest, mint and pomegranate
  4. Pour over the lemon juice, olive oil and salt and pepper
  5. Combine , serve, eat and enjoy

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