Beetroot tabbouleh

|Make the most of beetroot with this super-speedy no-cook tabbouleh with mint parsley and lemon flavours plus cucumber tomatoes and red onion|beetroot|250g pouch cooked grains2 small beetroots peeled and quarteredsmall bunch of mint leaves picked plus extra to servesmall bunch of parsley roughly chopped plus extra to serve2 tbsp olive oil plus extra to serve1 lemon zested and juiced2 tomatoes finely chopped1 red onion finely chopped1„2 cucumber finely chopped| Put the kettle on to boil. Tip the grains into a fine mesh sieve pour over a kettleful of boiling water over the sink leave to drain then tip into a large bowl. Put the beetroot most of the herbs the olive oil lemon juice and 5-6 tbsp cold water in a food processor and blitz until smooth. Season lightly adding a splash more water to loosen if needed. Mix into the bowl of grains and stir until they are well-coated. Toss the tomatoes onion cucumber and lemon zest into the grain mixture until combined. Season to taste. Divide between two plates sprinkle with more herbs and drizzle with a little olive oil.|10.00 minutes|2|BBC Good Food