Warm beetroot, blackberry & goat’s cheese salad

Bring a large pan of water to the boil, then add the freekeh with a pinch of salt. Return to the boil and simmer over a low heat for 20 minutes, or until tender. Meanwhile, heat ½ tbsp olive oil in a small nonstick frying pan and cook the shallot for 10-12 minutes over a low-medium heat, stirring regularly, until softened; set aside. In a large bowl, whisk together the remaining 1½ tbsp olive oil, the vinegar, mustard and maple syrup (or honey); season.

Once cooked, drain the freekeh well, then tip into the bowl of dressing. Add the shallot, toss to coat, then leave to cool slightly for 5-10 minutes. Meanwhile, cut the baby beetroot into thin wedges and halve the blackberries, then stir into the grains with most of the chopped dill. Transfer to a serving platter or divide between 2 plates. Dot over the goat’s cheese and scatter with the remaining dill to serve.