Name: Freekeh tabbouleh beetroot
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: ½ cup (100g) cracked greenwheat freekeh; 250 grams baby roma (egg) tomatoes, halved; 1 small red onion (100g), sliced thinly; 1 large beetroot (beets) (200g), peeled, cut into thin matchsticks; ½ cup (50g) walnuts, roasted, chopped; 1 cup fresh flat-leaf parsley leaves; ½ cup fresh small mint leaves; Lemon yoghurt dressing; ½ cup (140g) greek-style yoghurt; ½ teaspoon finely grated lemon rind; 1 tablespoon lemon juice

Freekeh tabbouleh beetroot

This Middle Eastern-inspired salad has everything to keep you going throughout the afternoon or evening.

Freekeh is a cereal food made from green durum wheat that is roasted and rubbed to create its flavour.

Ingredients

½ cup (100g) cracked greenwheat freekeh

250 grams baby roma (egg) tomatoes, halved

1 small red onion (100g), sliced thinly

1 large beetroot (beets) (200g), peeled, cut into thin matchsticks

½ cup (50g) walnuts, roasted, chopped

1 cup fresh flat-leaf parsley leaves

½ cup fresh small mint leaves

Lemon yoghurt dressing

½ cup (140g) greek-style yoghurt

½ teaspoon finely grated lemon rind

1 tablespoon lemon juice

Method

1.Place freekeh in a medium saucepan of water; bring to the boil. Reduce heat to low; simmer, partially covered, for 20 minutes until tender. Drain. Rinse under cold water; drain well.

2.Meanwhile, make lemon yoghurt dressing. Combine ingredients in a small bowl; season to taste.

3.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 (see tips).

Use a julienne peeler to easily cut the beetroot into matchsticks. If you have one, use a zester to create strips of lemon rind. If you don’t have one, use a vegetable peeler to remove the rind, avoiding the white pith, then cut it into long thin strips.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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