Serves 4 | Prep 20 mins
Cook 1 hr 40 mins
1 large or 2 smaller beetroot
100g freekeh, washed in three changes of water
300ml stock or boiling salted water
1 tbsp olive oil
2 oranges
400g can chickpeas, rinsed and well drained
4 spring onions, fi nely chopped
sea salt and freshly ground black pepper
For the dressing:
1½ tbsp white wine vinegar
4 tbsp extra-virgin olive oil, plus a little for drizzling
2 tsp Dijon mustard
1 clove garlic, crushed
2cm piece of fresh ginger, grated
scant ½ tsp sugar
25g bunch fl at-leaf parsley, leaves
removed and chopped, reserving a little for sprinkling
Chickpea, beetroot and orange salad with freekeh
1. Put the beetroot into a pan and cover with boiling water. Bring to the boil and cook for 1¹⁄4 hours, or until tender. Cool, peel and chop into chunks.
2. Meanwhile, put the rinsed freekeh into a pan with the boiling hot stock or boiling salted water and the olive oil. Bring to the boil, cover and cook for 20–25 minutes or until the freekeh is cooked, then drain thoroughly and leave to cool completely.
3. Peel, then segment the oranges over a bowl, catching the juices for the dressing. Put the chickpeas, spring onions and orange segments into a bowl, then mix the dressing ingredients together and pour over. Season generously, then add the cooled grains. Stir well, taste for seasoning and serve topped with the beetroot and oranges, a dribble of oil and the remaining parsley.
Tip You can replace the freekeh with kamut, brown rice or bulgur wheat.