A hot Aussie summer isnt complete without a bright, refreshing salad. Try this nutty, beetroot salad with a zingy yoghurt dressing - a perfect accompaniment to roasted meats like ham or lamb.
- Make Yoghurt dressing: Combine all ingredients in a bowl. Set aside.
- Place freekeh in a large saucepan of cold salted water. Cover. Bring to the boil over medium-high heat. Reduce heat to low. Simmer, uncovered, for 30 minutes or until tender. Drain. Rinse under cold water. Drain. Transfer to a large bowl. Set aside.
- Meanwhile, preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper. Place beetroot and onion on tray. Sprinkle with sugar. Drizzle with 1/2 the oil. Season with salt and pepper. Bake for 15 minutes or until onion is soft and golden.
- Add herbs, vinegar and remaining oil to freekeh mixture. Toss to combine. Transfer to a serving bowl. Top with beetroot mixture and fetta. Sprinkle over pistachios and extra coriander. Serve with yoghurt dressing.
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