Beetroot and Carrot Salad Recipe | olivemagazine

Ingredients

• 600g carrots peeled and cut diagonally into 2cm pieces
• 100g freekeh (you can also use pearled barley, spelt or quinoa)
• 4 garlic cloves
• 1 tbsp olive oil
• spring onions finely sliced at an angle
• 4 medium cooked beetroot sliced
• lemon juice a squeeze
• 1 tsp cumin seeds
• pinch of dried chilli flakes
• 1-2 tbsp harissa paste
• 1 large preserved lemon flesh removed, finely chopped
• 3 tbsp pomegranate molasses
• 6 tbsp olive oil