A raw energy salad of beetroot, carrots, fennel, herbs, nuts, cracked wheat and feta drizzled with a spicy dressing – very satisfying with warm flat bread and hummus or thick Greek yoghurt.
25 minutes, plus soaking for one hour sumac in a jar and shake together to make a dressing. Thinly slice the mandoline-sliced beetroot, carrot and fennel into matchstick strips and combine in a large bowl with the cracked wheat, herbs, onion, feta, almonds and
grapefruit or orange segments. Season to taste and drizzle over the dressing. Pile into a serving dish and garnish with fennel fronds.