Beetroot feta & herb Tabbouleh salad with a Honey mint and lemon vinaigrette

200g bulged wheat ( cooked as per instructions on packet )

2-3 cooked beetroot chopped

2-3 spring onions chopped

2-3 small tomatoes chopped and squeezed to remove liquid and seeds then finely chopped

A handful flat leaf parsley finely chopped

10-15 mint leaves chopped

1/2 cucumber deseeded and chopped

1/2 small red onion finely chopped

40 g feta crumbled

Salt pepper

A little olive oil

For the vinaigrette :

About 20 mint leaves

Juice 1/2 lemon and a little zest

1//tbs runny honey

A pinch salt

A little water to taste

Assemble the tabbouleh ingredients in a bowl and drizzle with a little olive oil. Blitz the vinaigrette ingredients til smooth then pour over the tabbouleh, mix and season well add a little extra feta to garnish and serve