The recipe doesn't clearly state wether the beetroot should be cooked or roasted or raw, so I opted for roasted.
Prep Time 15mins
Cook Time 15mins
Total Time 30mins
100grambacon or pancetta slices
2tbspapple cider vinegar
seasalt and black pepper
2Granny Smith apples or similarthinly sliced
2Pink Lady apples or similarthinly sliced
3yellow beetrootpeeled and thinly sliced
fry the bacon in a frying pan until golden and crispy and leave to drain on a piece of kitchen paper. Cook the freekeh according to the instructions on the package. For precooked freekeh that will be around ten minutes but if you have regular it takes 45 minutes! Make sure you know which one you have..
Drain the freekeh and leave to cool.
Add the vinegar, maple syrup, oil, mustard and salt and pepper in a large bowl and whisk to combine. Add the freekeh, apple, beetroot, radish and feta and shake to combine it all.
Divide the salad across four plates and serve with the crispy pancetta and the chives.