Root Vegetable and Rosemary Freekeh Salad
This delicious vegetarian dish is perfect to serve to lots of people!
Suitable for vegetarians
- 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
Deprecated: wp_make_content_images_responsive is deprecated since version 5.5.0! Use wp_filter_content_tags() instead. in /var/www/html/wp/wp-includes/functions.php on line 4777
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
How'd you get on?
If it turned out well, why not take a quick snap of your masterpiece and share the love? Remember to tag us!
Got any suggestions or improvements or tips? Let us know!