Method

Pre heat the oven to 180. 

Wash the beetroot, wrap in foil and roast for about an hour.

Rinse the Freekeh thoroughly, and cook in vegetable stock for 45 mins.

When the beetroot is cooked, leave to cool slightly, then peel off the skin and chop into pieces.

In a large frying pan, heat a splash of oil.

Sauté the onions and garlic. Then add the chard. Cook for minute or 2 until the leaves are wilted.

Add the cooked freekeh and stir in the balsamic vinaigrette.

Add the beetroot and stir everything together. 

Before serving, sprinkle with feta and pistachios and drizzle with some balsamic glaze. 

Timing

Prep time: 15mins

Cooking time: 50mins

Ingredients