Ingredients
Method
1.Trim off beetroot leaves – but not the crowns or roots – and wash well; reserve any small tender leaves, wash, dry and refrigerate with rocket. Put beetroots in a roomy saucepan and cover generously with cold water. Bring water to the boil, then lower heat and partially cover pan with a lid. Cook for around 20 minutes.
2.If using freekeh, put in a sieve and rinse under running water. Transfer to a small saucepan with the measured cold water, bring up to a bubble and cook gently for 20 minutes. Drain, rinse well then drain for 5 minutes. If using burghul, put in a fine sieve and rinse under running water. Transfer to a bowl, pour on the measured boiling water and leave to soak for 30 minutes. Drain well, tip onto a clean cloth, bundle up and wring out excess water.
3.Transfer the prepared grain to a dry bowl and toss through 1 tablespoon of the oil and ¼ teaspoon salt.
4.To check if beetroots are ready, use a slotted spoon to remove one from the water. Rub skin with a piece of paper towel; if the beetroot is cooked the skin will easily wrinkle. Drain beetroots. As soon as they are cool enough to work with, remove skins, roots and crowns (the part where the leaves sprout). If beetroots are larger than a walnut in the shell, cut them in half or into quarters.
5.Spoon freekeh or burghul onto a platter or into individual bowls. In a large bowl whisk remaining oil, lemon juice and the remaining salt. Add rocket and watercress and toss lightly. Add tomatoes and feta and toss again. Arrange on top of grain.
6.Add pomegranate molasses to the bowl used for tossing the greens and add the beetroot, dill, a sprinkle of salt and a little black pepper. Toss and arrange on top of salad. Serve immediately.
