Freekeh tabbouleh beetroot salad
100g cracked greenwheat freekeh
250g baby roma tomatoes, halved
100g red onions, thinly sliced
200g beetroots, peeled, cut into thin matchsticks
50g walnuts, roasted, chopped
1 cup fresh flat-leaf parsley leaves
½ cup fresh small mint leaves
For lemon yogurt dressing, mix:
140g greek-style yogurt
½ tsp finely grated lemon rind
1 tbsp lemon juice
Step Place freekeh in a medium saucepan of water; bring to the boil.
Reduce heat to low; simmer, partially covered, for 20 mins until tender. Drain. Rinse under cold water; drain well.
Place freekeh in a large bowl with tomatoes, onion, beetroot, walnuts and herbs; toss gently to combine.
Drizzle with dressing. If you like, sprinkle with extra strips of lemon rind.