Preheat the oven to 180 C
Prepare the freekeh according to the instructions on the pack..
Place the beetroot -skin left on - in a large pan of water and bring to a boil. Reduce to a simmer, cover, and boil for 35 - 40 monutes or until tender. If you have a pressure cooker you can reduce the time of this step significantly.
in a dry frypan, toast the nuts and seeds, including the cumin seeds, over a medium heat. Transfer to a large mixing bowl.
Add the parsley, freekeh, preserved lemon, olive oil and lemon juice and stir through..
Drizzle the broccoli with 1 tsp of olive oil and place on a baking tray in the oven to roast.
Brush the skin of the salmon almon with a little olive oil. Heat a seasoned grill pan to hot and place on the grill pan, skin side down for 3 - 4 minutes. Flip the salmon and cook for a further minute.
Transfer the salmon to the baking tray and place on top of the broccoli to cook for a further 6 - 7 minutes.
When the beetroot is cool enough to handle. Remove the skin, cut into chunks and fold through the freekeh.
Add the broccoli to the wacrm salad and serve with the salmon.