Freekah salad with beetroot and feta
Chef:
Sheila Kiely
Prep:
10 mins
Cook:
15 mins
Freekah is high in fibre and protein, and is a a great alternative to rice and couscous.
100g greenwheat freekah
500ml water
1tbsp rapeseed oil
1tsp salt
2 small cooked beetroots
1 block feta cheese
Chopped fresh flat-leaf parsley, to serve
Put the freekah and water into a saucepan with the rapeseed oil and salt.
Stir and bring to the boil, then reduce the heat and simmer for 15 minutes, until the freekeh is tender.
Drain off and excess water and transfer the freekah to a bowl.
Chop the beetroot and cube the feta, then add both to the freekah
Serve with a scattering of chopped parsley.
Serves
4
Preparation Time
10 minutes
Cooking Time
15 minutes
Main ingredients
Grains, Oil, Herbs
Recipe Type
Entertaining, Side Dish, Salads
Level of Difficulty
Easy
You can eat this hot or cold.
