Remove from the pan and drain on kitchen paper and leave to cool. 4. For the dressing, whisk together the olive oil, tahini, lemon juice, lemon zest and garlic. 5. To assemble the salad, place the freekeh in a large bowl. Add the halloumi, beetroot, red onion, pine nuts, bar...
Roasted beetroot, red onion & watercress salad 2 hrs 20 mins Warm potato, herring, beetroot & apple salad 1 hr Beetroot dip Beetroot, carrot & orange salad 1 hr 15 mins Michela’s beetroot, peach & coconut (no cook) Michela’s beetroot, almond & ricotta (no cook) Helen’...
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