Freekeh Pilaf with Beetroot, Goats’ Cheese and Nuts

You could make enough for 2 days. as it will keep in the fridge. Ready in 30 minutes. Serves 2.Freekeh Pilaf with Beetroot, Goats' Cheese and Nuts


  • 1/2 tbsp. oil
  • 1 onion, finely chopped
  • 1 tsp. coriander seeds, lightly crushed
  • 100g freekeh, soaked in cold water for 15 minutes
  • 1 liter vegetable stock
  • drizzle extra virgin olive oil
  • good squeeze lemon juice
  • large handful flat-leaf parsley, finely chopped
  • 500g pack cooked beetroot, cut into wedges
  • 150g soft goats’ cheese, thickly sliced
  • 75g roasted mixed nuts
  • 1-2 tbsp pomegranate molasses


  1. Heat the oil in a medium, heavy-based saucepan, add the onion and cook until softened and golden. Add the spices and some salt and pepper, cook for another minute, then add the freekeh and mix well.
  2. Pour in the stock, bring to the boil, then allow to simmer for 20 minutes. Take off the heat, cover and set aside for 5 minutes.
  3. Stir in oil, lemon juice and parsley, season to taste, divide into 2 portions and top each with half the beetroot wedges, goats’ cheese and nuts.
  4. Drizzle over the pomegranate molasses and serve.
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