FREEKEH TABBOULEH BEETROOT SALAD SWEET POTATO TORTILLAS WITH RICOTTA AND HARISSA

PREP AND COOK TIME 35 MINS | SERVES 4

INGREDIENTS

100g cracked greenwheat freekeh

250g baby roma tomatoes, halved

100g red onions, thinly sliced

200g beetroots, peeled, cutinto 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

METHOD

Place freekeh in a 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.

PREP AND COOK TIME 1 HOUR | SERVES 4

INGREDIENTS

2 tbsp olive oil

150g white onion, thinly sliced

300g orange sweet potato, peeled and thinly sliced

12 eggs, lightly beaten

250g fresh ricotta

1 tbsp harissa paste

1 tbsp sunflower seeds

2 tbsp coarsely chopped almonds

4 tbsp fresh coriander leaves

1 tbsp olive oil, extra

METHOD

Heat half the oil in a 20x25cm (8x10 inches) ovenproof frying pan over medium heat. Add onion and sweet potato and carefully stir to coat in oil. Season to taste.

Reduce heat to low; cover, cook for 20 mins or until tender. Preheat a grill to high. Transfer sweet potato mixture to a large bowl. Add eggs and stir well to coat.

Heat remaining oil in the same pan over medium heat. Add the egg mixture, reduce heat to very low. Cook for 10 mins or until partially set. Place under grill; cook for 5 mins or until golden and cooked through. Stand for 5 mins.

Serve tortilla topped with ricotta, harissa, sunflower seeds, almonds and coriander. Drizzle with extra olive oil.