Freekeh tabbouleh beetroot

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

  • 35 mins cooking
  • Serves 4
  • Print
Freekeh is a cereal food made from green durum wheat that is roasted and rubbed to create its flavour.


  • 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


  • 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.

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