Warm salmon, beetroot and freekeh salad | Second Nature Guides
An easy, autumnal recipe packed with omega-3 featuring seasonal produce from Farmdrop.
Ingredients
- 250g raw beetroot, plus some beetroot stalks and leaves if you have them
- 1 tbsp extra virgin olive oil
- 40g Zaytoun smoky freekeh or plain freekeh
- 2 salmon fillets
- 50g rocket
- 50g creme fraiche
- 1 tbsp capers, finely chopped
- ½ lemon, juiced
- 1 tbsp water
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