Roasted beetroot with fregola, watercress and walnut pesto, apple and tahini & yoghurt dressing

Roasted beetroot with fregola, watercress and walnut pesto, apple and tahini & yoghurt dressing

Roasted beetroot with fregola, watercress and walnut pesto, apple and tahini & yoghurt dressing / Serves 4

INGREDIENTS

  • 500g beetroot (peeled and cut into chunks)
  • 2 tbsp olive oil
  • Sea salt
  • 300g fregola 
  • 2 apples, cored and cut into small chunks
  • 80g walnut halves

WATERCRESS & WALNUT PESTO

  • 85g watercress
  • Walnut halves (half from above)
  • 1/2 preserved lemon
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp maple juice
  • 1/8 tsp ground allspice
  • Salt & pepper

DRESSING

  • 100g plain soy yoghurt
  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • Sea salt

METHOD

Preheat the oven to 200C. Toss the beetroot in 2 tbsp olive oil, season with salt and place in the oven in an oven dish. Roast for approximately 1 hour 15 mins, until tender. 

Divide the walnuts into two lots. Carefully slice the preserved lemon flesh away from its skin and discard the flesh. Finely slice the remaining skin, mix with one half of the walnuts and put aside; this mix will go into the pesto.

Place all the watercress & walnut pesto ingredients (including the walnut and preserved lemon mix) into a food processor and blitz until you have a pesto-like consistency. Season to taste. 

Place the fregola in a saucepan with plenty of boiling water and simmer for 10-12 minutes until tender. Drain and transfer to a large bowl, then stir in the pesto. 

When the beetroot is ready, mix with the apple chunks in a bowl, ready for serving. 

To serve, divide the fregola amongst plates and top with a scattering of the remaining walnuts, then the roasted beetroot and apple. Finish with the tahini yoghurt dressing spooned over.