(Recipe) Freekah and roasted beetroot salad

Instructions

1. Preheat the oven to 180°C. Place each beetroot in the middle of a piece of foil, drizzle with oil, then enclose in foil and place on a baking tray.
2. Roast for 25 minutes or until tender. Remove from oven and set side to cool completely. Meanwhile, bring a saucepan of water to the boil over medium-high heat.
3. Add the freekeh and cook for 20 minutes or until tender. Drain and cool. To make the dressing, combine garlic, honey, cumin and remaining 1/4 cup (60ml) oil in a bowl. Season.
4. Combine the freekeh, beetroot, onion, jalapeno, almonds and coriander in a large bowl. Drizzle over dressing to serve.