Beetroot and Kale Tabbouleh

Ingredients:

1. 700g Beetroot

2. 2 tbsp Olive Oil

3. 150g Bulgur Wheat

4. 2 tsp Ground Cumin

5. 1 ½ tbsp Olive Oil

6. 1 Clove Garlic

7. ½ Red Onion

8. 1 cup Fresh Mint Leaves

9. 1 cup Fresh Coriander Leaves

10. 1 cup Kale Leaves

11. Toasted Almonds

12. 100g Flaked Almonds

13. 2 tbsp Butter

14. 1 tsp Ground Cumin

15. A pinch of Salt

16. Zest of 1 Lemon

Directions:

1. Preheat oven to 180C.

2. Place the beetroot on a large sheet of foil and give them a good splash of olive oil. Cover tightly and enclose the foil to create a parcel and roast for 90 minutes or until the beetroot is tender when pierced with a skewer.

3. Add the bulgur wheat to a bowl and cover with boiling water. Cover bowl with a lid and set aside for approximately 50 minutes or until the grains have softened. Strain off any residual liquid.

4. After the beetroots have been removed from the oven allow to cool and then remove the skins.

5. Finely dice the red onion.

6. Place half of the beetroots, the 2 teaspoons of cumin, olive oil and crushed garlic in a blender and blitz to a thick puree that resembles hummus consistency. Add the puree to a large bowl with the bulgur wheat and red onion. Toss well to coat.

7. Finely chop the mint and coriander. De-vine and finely chop the kale leaves.

8. Dice the remaining beetroots into bite-sized cubes.

9. Place a frying pan over medium heat add the butter, one teaspoon of cumin, lemon zest and salt. Once foaming, add the flaked almonds and cook for about 45 seconds or until the nuts are just golden.

10. Add the toasted nuts, beetroot chunks, mint, coriander and kale to the beetroot-burghul mixture. Season to taste with salt and pepper, toss together then serve.

11. Enjoy!