Raw fennel, beetroot and carrot salad with freekeh and almonds

You'll need

200 gm cracked freekeh (see note) 2 grapefruit, segmented, reserve juices 30 ml Sherry vinegar 1 garlic clove, finely chopped 70 ml extra-virgin olive oil 2 tsp sumac 2 beetroot, cut into julienne on a mandolin 2 carrots, cut into julienne on a mandolin 2 baby fennel bulbs, thinly sliced on a mandolin, fronds reserved 1 cup each coarsely torn flat-leaf parsley, mint and coriander 3 spring onions, thinly sliced 120 gm Greek feta, coarsely crumbled 50 gm raw almonds, coarsely chopped


  • 01
  • Cook freekeh in a saucepan of boiling water until tender (15-20 minutes), drain, refresh under cold running water, drain well and set aside.
  • 02
  • Meanwhile, combine grapefruit juice, vinegar and garlic in a bowl and stand until garlic softens (2-3 minutes). Add oil and sumac, whisk to combine and set aside.
  • 03
  • Combine freekeh, beetroot, carrot, fennel, reserved fennel fronds, herbs, spring onion, feta, almonds and grapefruit segments in a large bowl. Drizzle with dressing, season to taste, toss to combine and serve.
Note Cracked freekeh is available from select delicatessens. If it's unavailable, substitute coarse burghul and follow packet instructions.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Nov 2013

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