Root Vegetable and Rosemary Freekeh Salad

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Root Vegetable and Rosemary Freekeh Salad

This delicious vegetarian dish is perfect to serve to lots of people!

By Fresh Heather

Serves 2
40 minutes
3 pans
Beginner

Suitable for vegetarians

Ingredients

1 x 250g pouch of Merchant Gourmet Simply Cooked Freekeh
1 Parsnip
1 Carrot
120g of cubed Pumpkin or Squash
1 Beetroot
220g of spinach
30g of feta
1 tsp of garlic powder
2 sprigs of fresh Rosemary
2 tbsp of Olive Oil for roasting

For the dressing

4 tbsp Olive oil
4 tbsp Balsamic Vinegar
1 tsp oregano
a pinch of salt

Instructions

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1.Preheat oven to 180 degrees. Chop all vegetables into cubes and place onto a large lined baking tray before rubbing thoroughly in olive oil and sprigs of rosemary. Sprinkle slightly with garlic powder and put into the oven for 25-30 minutes until golden brown and roasted

2.Whilst vegetables are roasting, combine ingredients for the dressing; shake well and allow to emulsify

3.In a large bowl toss together the spinach and spelt together with 1 tbsp of dressing

4.Once vegetables are ready, plate up the dressed spinach and top with roasted veggies, feta cheese and further dressing if required