Beetroot Tabouleh

• ready grains250g pouch 250g
• beetroots↗2 small

  peeled and quartered

• mint↗small bunch of

  leaves gathered, plus extra for serving

• parsley↗small bunch of

  coarsely chopped, plus extra for serving

• olive oil↗2 tbsp 2 tbsp

  plus extra for serving

• lemon↗1

  zest and juice

• tomatoes↗2

  finely chopped

• red onion↗1

  finely chopped

• cucumber↗1⁄2

  finely chopped

Step-by-step instructions

1. 1

   Pour water into a kettle and bring it to a boil. Transfer the grains into a fine sieve, pour the boiling water from the kettle over them, let them drain, then move them to a large bowl. Place the beetroot, most of the herbs, olive oil, lemon juice and 5‑6 tbsp cold water into a food processor and blend until smooth. Season lightly, adding more water if needed to thin. Mix with the bowl of grains and stir until they are well coated.

2. 2

   Add the tomatoes, red onion, cucumber and lemon zest to the grain mixture, stir to combine. Season to taste. Divide between two plates, sprinkle with extra herbs and drizzle with a little olive oil.