Freekeh tabbouleh beetroot salad

Prep 0 h : 10 m
Cook 0 h : 25 m


  • 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.