Healthy Mediterranean bowl with honey roasted beets and freekeh
Ingredients
Freekeh
- 2 cups Freekeh
- 4 cups Boiling water
- 1 Tesco garlic and thyme stock pot
- 1 Tsp Sea Salt
Roasted Beetroot
- 2 Roasted beetroot buy pre cooked from Tesco
- 1 Tbsp Olive Oil
- 2 Tbsp Sherry Vinegar
- 1 Tbsp Honey
- 1/2 Lemon Juice
- 1/2 Orange Zest
- 1 Tsp Dry Tarragon
- 1 Tsp Sea Salt
Toppings
- 1/2 Cup Cashews
- 1/2 Cup Plain Yogurt
Instructions
Freekeh
- Start by washing freekeh few times until water comes out clear.
- Add the washed freekeh in a saucepan followed by the stock pot, salt and boiling water mix, cover the saucepan with a lid then place it on a low heat for 25 to 30 minutes.
Honey Roasted Beetroot
- In a bowl add sliced and pre cooked beetroot (you can find them in any shop in the vegetable section). Add cherry vinegar, salt, lemon juice, olive oil, orange zest and dry tarragon and mix. Place in the fridge for at least 30 minutes before serving.
Assemble
- Roast the cashews in a saucepan with few sprays of oil.
- In a serving plate or bowl add your cooked freekeh followed by the marinated roasted beets and the remaining juices. Add the roasted cashews few dollops of full fat yogurt and sprinkle more dry tarragon.
- Serve and enjoy