roast beetroot, halloumi and freekeh salad

This recipe, with its nod towards Middle Eastern flavours and ingredients marks the cusp between late summer and early autumn, with sweet, earthy roasted organic beetroot at its heart set against a sharp, zesty dressing and a range of complementary flavours and textures.

2 large beetroot
250 g block halloumi cheese
250 g freekeh
40 g pine nuts, lightly toasted
25 g dried barberries
1 small red onion, finely sliced
4 tbs extra virgin olive oil
1 tbsp fresh parsley, finely chopped
1 tbsp fresh mint, finely chopped
2 tbsp extra virgin olive oil

for the dressing

80 ml extra virgin olive oil
1 tbsp tahini
1 tsp ground cumin
1 tsp lemon zest
juice of one lemon
1 clove garlic, finely chopped

View the full recipe at The Circus Gardener’s Kitchen →