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Root Vegetable and Rosemary Freekeh Salad

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



For the dressing

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


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

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