Freekeh Pilaf with Beetroot, Goats’ Cheese and Nuts Recipe

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30 min


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


  • 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.

  • Pour in the stock, bring to the boil and then allow to simmer for 20 minutes. Take off the heat, cover and set aside for 5 minutes.

  • Stir in the oil, lemon juice and parsley, season to taste, divide into 2 portions, top each with half the beetroot wedges, goats’ cheese and nuts. Drizzle over the pomegranate molasses and serve.

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