Freekeh salad with roasted beetroot, coriander and lime recipe

This autumn salad brings together the best of the season, making for a hearty meal packed with flavour.

Written by Zoe Bingley Pullin
  • Serves: 4


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  • Dressing

What to do

    1. Preheat oven to 180°C and cook the beetroot in the oven for 20 minutes.

    2. Combine the freekeh, beetroot, onion, hot pepper, almonds and coriander.

    3. Whisk together the dressing ingredients and toss with the freekeh.

Written by Zoe Bingley Pullin

Zoe Bingley-Pullin is a Nutritionist, Mother, Chef and Founder of Nutritional Edge, a nutritional consultancy company based in Sydney.

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