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Beetroot Pastrami, Artichoke, Fig and wholegrain Freekeh Salad

By Graeme Watson


  1. Mix the pepper, salt, sugar, paprika, cayenne and coriander well together in a bowl. Roll the peeled beets in the olive oil then pass them through the spices, ensuring they are completely coated in the spices all round.
  2. Place in the fridge to marinade for at least 48hrs. For best results marinade for 2-4 days. Preheat the oven to 175c. Wrap the marinated beets in foil, place on a baking tray and roast in the oven for 1-1. hours or until they are tender; remove and allow to go cold.
  3. When cold slice thinly with a sharp knife, or for best results, a Japanese mandolin. Bring the freekeh to boil in 600ml of water then simmer gently for about 45 minutes until tender, drain well in a colander and leave to go cold.
  4. For the dressing, whisk together the orange juice, mustard and both oils; season to taste and add the toasted walnuts
  5. Place the lettuce, endive, celery, artichokes and cooked freekeh in a bowl along with the figs; pour over the dressing, toss gently together and season to taste.