RECIPES

Serves 4 as a side

• 6 small beetroot, cut into eight wedges
• 1 cup NuVitality Course Bourghal
• 2 cups water
• 2 tbs sumac
• 100g feta, crumbled
• ¾ cup NuVitality Californian Walnuts
• 1/3 cup mint leaves, roughly torn
• ¼ cup extra virgin olive oil
• Pinch of salt
• Juice of one lemon

1. Place bourghal into a saucepan with water, place a lid onto the saucepan and simmer on low for 30 minutes or until all liquid has been absorbed. Remove lid and set aside once cooked.
2. Meanwhile, preheat oven to 180 degrees Celsius and place beetroot onto a baking paper lined tray. Bake for 45 minutes or until tender.
3. Once the bourghal and beetroot are cooked, place everything including remaining ingredients into a large bowl, combine well and serve warm.