Root Vegetable and Rosemary Freekeh Salad
This delicious vegetarian dish is perfect to serve to lots of people!
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Serves 2
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40 minutes
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3 pans
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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
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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