Name: Raw fennel, beetroot and carrot salad with freekeh and almonds
Yield: 4
Ingredients: 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

Raw fennel, beetroot and carrot salad with freekeh and almonds

Australian Gourmet Traveller fast salad recipe for raw fennel, beetroot and carrot salad with freekeh and almonds.

Serves 4

Ingredients

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

Method

Main

1.Cook freekeh in a saucepan of boiling water until tender (15-20 minutes), drain, refresh under cold running water, drain well and set aside.

2.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.

3.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.

Styling by Lisa Featherby

Styling by Emma Knowles

Styling by Geraldine Muñoz