Beetroot, nectarine & goat’s cheese salad
Beetroot, nectarine & goat’s cheese salad
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Ingredients
Method
Preheat the oven to 200ºC, gas mark 6, and line a baking tray with parchment. Cut the beetroot into wedges (about 2cm at their thickest edge), toss in a bowl with 1 tbsp oil, season and spread over the prepared baking tray. Roast for 30 minutes, turning the wedges halfway. Put the pecans on a small baking tray and add to the oven for the first 8 minutes, then remove and set aside to cool.
Meanwhile, cook the freekeh according to pack instructions then drain and spread over a plate to steam-dry until ready to use. For the dressing, put the remaining 11/2 tbsp oil in a small saucepan along with the cumin seeds. Set over a medium heat and allow to warm gently for 3-4 minutes, until the cumin is fragrant. Remove the pan from the heat, stir in the honey and vinegar; season.
In a large mixing bowl, toss the freekeh with the beetroot and dressing, then lightly toss through the nectarines and salad leaves. Transfer to a serving platter and top with the goat’s cheese. Roughly chop the pecans and scatter over.
