Freekeh, pickled beetroot and feta salad
First, we pickle julienned beetroot in a sweet pickling liquid.
We gently fry onions, garlic and spices and mix it through cooked freekeh together with steamed spinach. The salad is then topped with crmbled feta and pickled beetroot.
The salad comes with a tangy pomegranate dressing and toasted pistachios.
Serve as a vegetarian main by adding a poached or fried egg.
Also the perfect side dish to grilled or barbequed lamb or any other protein.
Frozen product. Heat from frozen or defrost in refrigerator. Once defrosted cook and consume within 48 hours.
Defrost fully. Empty the salad into a bowl, add the pistachios and the dressing and mix to combine. Throw in some rocket and or baby spinach for some extra greens.
To serve warm, remove the sachets and fetta cheese and microwave for approximately 2-3 minutes. Then toss together with the nuts, dressing and extra salad leaves. Top with feta cheese before serving.
This dish comes in a microwave-safe container. Ensure that you place only one tray in the microwave at a time and that it has room to move freely.