½ cup cracked freekeh
6 oranges, peeled, cut into thin slices
2 medium size fresh beetroot, very finely sliced
100g goat’s cheese
2 tbsp whole egg mayonnaise
1 ½ tsp cumin seeds
1 tbsp honey
1 tbsp butter
Juice of ½ small lemon
Combine freekeh with 1 ½ cups water in a small saucepan. Bring to the boil then reduce heat and simmer for 15-20 mins until soft and all the water has been absorbed. Rinse under cold water and set aside.
To make dressing, heat a small frypan over medium-high heat. Add cumin seeds and fry for 1 min until fragrant. Add butter and honey and fry until butter has melted and the mixture is frothy. Remove from heat and whisk in lemon juice.
To make whipped goat’s cheese combine cheese and mayonnaise in a bowl and use an electric beater with whisk attachment to whisk until smooth and fluffy.
To serve, arrange orange and beetroot slices on a platter. Scatter the freekeh over the top. Drizzle the honey cumin dressing over the top then dollop whipped cheese randomly on top to serve.