- Serves2
- CourseMain meal
- Prepare10 mins
- Cook20 mins
- Total time30 mins
- Pluscooling
Ingredients
- 120g The Levantine Table Freekeh
- 2 tbsp olive oil
- 1 echalion shallot, sliced
- 2 tsp balsamic vinegar
- 1 tsp wholegrain mustard
- 1 tsp maple syrup (or clear honey)
- 150g cooked baby beetroot
- 100g blackberries
- ¼ x 20g pack dill, fronds chopped
- 50g Chavroux Soft Goat’s Cheese Log
Method
Bring a large pan of water to the boil, then add the freekeh with a pinch of salt. Return to the boil and simmer over a low heat for 20 minutes, or until tender. Meanwhile, heat ½ tbsp olive oil in a small nonstick frying pan and cook the shallot for 10-12 minutes over a low-medium heat, stirring regularly, until softened; set aside. In a large bowl, whisk together the remaining 1½ tbsp olive oil, the vinegar, mustard and maple syrup (or honey); season.
Once cooked, drain the freekeh well, then tip into the bowl of dressing. Add the shallot, toss to coat, then leave to cool slightly for 5-10 minutes. Meanwhile, cut the baby beetroot into thin wedges and halve the blackberries, then stir into the grains with most of the chopped dill. Transfer to a serving platter or divide between 2 plates. Dot over the goat’s cheese and scatter with the remaining dill to serve.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,762kJ/ 421kcals |
---|---|
Fat | 17g |
Saturated Fat | 5.2g |
Carbohydrates | 47g |
Sugars | 11g |
Fibre | 13g |
Protein | 13g |
Salt | 0.6g |