Root Salad Recipe

Cook freekeh

Rinse 120 g freekeh under cold water. In a medium saucepan combine the freekeh with 360 ml water (3:1 water:freekeh by weight) and a pinch of salt. Bring to a boil, then reduce to a simmer, cover and cook for 20–25 minutes until the grains are tender but still have a slight bite. Drain any excess water, fluff with a fork and set aside to cool to room temperature (about 15–20 minutes).

Prepare and roast/beetroot

Preheat oven to 200°C / 400°F (conventional). Peel the 2 beetroots and cut into 1–1.5 cm wedges. Toss with 1 tsp olive oil (from the dressing quantity) and a pinch of salt. Spread on a baking tray lined with parchment and roast for 25–30 minutes until tender and caramelized at the edges. Remove and let cool slightly.

Blanch broccoli and asparagus

Bring a large pot of salted water to a boil. Trim the tenderstem broccoli and asparagus (snap off woody ends). Blanch the tenderstem broccoli for 1–2 minutes and the asparagus for 1–2 minutes (depending on thickness) until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry.

Prepare baby carrots

If baby carrots are thick, halve them lengthwise; if small, leave whole. Option A: Roast with beetroot on the same tray for 18–20 minutes until tender and lightly caramelized. Option B: Lightly sauté in 1 tsp olive oil over medium heat for 6–8 minutes until tender. Choose one method; cool slightly before assembly.

In a small bowl or jar add 3 tbsp fresh lemon juice, 4 tbsp extra-virgin olive oil, 1 tsp Dijon mustard (optional), 1 tsp honey or maple syrup (optional), 1 tsp sea salt and 1 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning — add more lemon for acidity, olive oil for richness, or salt to taste.

In a large mixing bowl combine the cooled freekeh, roasted beetroot, prepared baby carrots, blanched tenderstem broccoli and asparagus (cut into 4–5 cm pieces), and 100 g mixed salad leaves. Pour about two-thirds of the dressing over the contents and toss gently to combine so the freekeh and vegetables are evenly coated. Add more dressing to taste.

Transfer the salad to a serving platter or bowls. Scatter toasted pumpkin seeds or chopped walnuts (30 g) and crumbled feta/goat cheese (50 g) over the top if using. Finish with an extra drizzle of olive oil or a squeeze of lemon if desired.

Serve at room temperature or lightly chilled. Leftovers keep refrigerated in an airtight container for up to 2 days (dressings may be best kept separate until serving).