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MONDAY
BeeTROOT TABBOULeH
PREP 10 MINS
SERVES 2 (AS A MAIN)
2 cooked beetroot, roughly chopped
2 tbsp olive oil, plus extra, to serve Zest and juice of 1 lemon
1 bunch mint, leaves picked, plus extra, to serve
1 bunch flat-leaf parsley, roughly chopped, plus extra, to serve Freshly ground black pepper
65g (⅓ cup) quinoa, cooked following packet directions, cooled
2 tomatoes, finely chopped
1 red onion, finely chopped
1 Lebanese cucumber, finely chopped
Put the beetroot, olive oil, juice, most of the mint and parsley and 5 tablespoons of water in a small food processor. Process until smooth. Season with pepper. Add a splash more water to loosen if
