Freekah salad with beetroot and feta

Chef: Sheila Kiely
Prep: 10 mins
Cook: 15 mins
Freekah salad with beetroot and feta
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. 

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