Lucy’s Light and Tangy French Dressing
2 red onions, each cut into 8 wedges
2 tbs olive oil
250g French Beans
250g Merchant Gourmet Freekeh
Handful of Tarragon , roughly chopped
½ teaspoon of chilli flakes (optional)
- Preheat the oven to 200c
- Place the onions on a baking tray and drizzle over the olive oil. Roast for 25 minutes until golden.
- Bring a medium saucepan with water to the boil. Add the beans and cook for 3- 4 mins or until al dente. Drain and refresh and leave to dry.
- Place the Freekeh into a large salad bowl and dress generously with the dressing. Add the onions, beans and tarragon . Season with salt and pepper and sprinkle over the chilli.