Name: Beetroot and carrot salad
Total time: 35 min
Yield: Serves 4-6 as a starter or side
Ingredients: 600g carrots, peeled and cut diagonally into 2cm pieces; 100g freekeh (you can also use pearled barley, spelt or quinoa); 4 garlic cloves; 1 tbsp olive oil; spring onions, finely sliced at an angle; 4 medium cooked beetroot, sliced; lemon juice, a squeeze; 1 tsp cumin seeds; pinch of dried chilli flakes,; 1-2 tbsp harissa paste; 1 large preserved lemon, flesh removed, finely chopped; 3 tbsp pomegranate molasses; 6 tbsp olive oil

A plate of beetroot and golden freekeh topped with sliced spring onion on a grey background

600g carrots
peeled and cut diagonally into 2cm pieces
100g freekeh
(you can also use pearled barley, spelt or quinoa)
4 garlic cloves
1 tbsp olive oil
spring onions
finely sliced at an angle
4 medium cooked beetroot
sliced
lemon juice
a squeeze

DRESSING

1 tsp cumin seeds
pinch of dried chilli flakes
1-2 tbsp harissa paste
1 large preserved lemon
flesh removed, finely chopped
3 tbsp pomegranate molasses
6 tbsp olive oil

Method

step 1
Bring a pan of salted water to the boil and cook the carrots for 10 minutes until soft but not falling apart. Remove using a slotted spoon and cook the freekeh in the same water for 15-20 minutes or until soft. Drain and keep separate from the carrots.
step 2
Fry the garlic in the olive oil for 2-3 minutes or until golden. Put all the dressing ingredients in a large bowl and mix together.
step 3
Mix the beetroots and carrot into the dressing, add the fried garlic and leave for at least 5 minutes at room temperature or up to a day in the fridge to marinate. Stir in most of the spring onions, season and add a squeeze of lemon juice to taste. Sprinkle the remaining spring onions on top and serve.