3 cups cooked freekeh (1½ cup of raw freekeh will double once cooked)
1 large beetroot, peel and cut into small ¼
1 Spanish onion, finely chopped
1 jalapeño pepper, finely chopped
½ cup sliced almonds, lightly toasted
1 bunch coriander, finely chopped
1 clove garlic, minced
½ tsp. agave nectar or honey
2 tsp. ground cumin
¼ cup olive oil
Salt and freshly ground black pepper to taste
Pre-heat the oven to 180C and cook the beetroot in the oven for 20 minutes.
Combine the freekeh, beetroot, onion, hot pepper, almonds and coriander.
Whisk together the remaining ingredients and toss with the freekeh.