Beetroot Pastrami, Artichoke, Fig and wholegrain Freekeh Salad

Cooking Time

Ingredients

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Ingredients

  •   1 radicchio lettuce, coarsely shredded
  •   2 chicory, leaves separated
  • g baby spinach
  •   bunch fresh watercress, stalks trimmed
  • g wholegrain freekeh
  •   8 marinated baby artichokes in oil drained and halved
  •   2 sticks celery, peeled and thinly sliced
  •   6 fresh ripe figs, halved

For the dressing

  •   juice of 2 oranges (blood oranges if you can get them)
  •   1 tsp Dijon mustard
  • ml olive oil
  • ml walnut oil
  •   2 tbsp walnuts, toasted and coarsely chopped

For the beetroot ‘pastrami

  •   4 raw medium beetroots, peeled
  •   1 tbsp cracked black pepper
  •   1 tsp ground coriander
  •   1 tbsp olive oil
  •   1 tsp smoked paprika
  •   1 tsp sea salt
  •   1 tsp sugar
  •   1/2 tsp cayenne pepper

Method

  • 1

    Step 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

    Step 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

    Step 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

    Step 4

    For the dressing, whisk together the orange juice, mustard and both oils; season to taste and add the toasted walnuts
  • 5

    Step 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.

Ingredients

  • 1 radicchio lettuce, coarsely shredded
  • 2 chicory, leaves separated
  • 150 g baby spinach
  • bunch fresh watercress, stalks trimmed
  • 200 g wholegrain freekeh
  • 8 marinated baby artichokes in oil drained and halved
  • 2 sticks celery, peeled and thinly sliced
  • 6 fresh ripe figs, halved
  • juice of 2 oranges (blood oranges if you can get them)
  • 1 tsp Dijon mustard
  • 75 ml olive oil
  • 15 ml walnut oil
  • 2 tbsp walnuts, toasted and coarsely chopped
  • 4 raw medium beetroots, peeled
  • 1 tbsp cracked black pepper
  • 1 tsp ground coriander
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 1 tsp sugar
  • 1/2 tsp cayenne pepper