FREEKEH TABOULEH WITH BEETROOT

SERVES 4 PREP + COOK 35 MINS ½ cup cracked greenwheat freekeh 250g baby roma tomatoes, halved 1 small red onion, sliced thinly 1 large beetroot, peeled, cut into thin matchsticks ½ cup walnuts, roasted, chopped 1 cup flat-leaf parsley leaves ½ cup small mint leaves LEMON YOGHURT DRESSING ½ cup Greek-style yoghurt ½ tsp finely grated lemon rind 1 tbsp lemon juice Place freekeh in a medium saucepan of water. Bring to boil. Reduce heat to low. Simmer, partially covered, 20 mins until tender. Drain. Rinse under cold water, drain well. Combine ingredients