Beetroot and herb tabbouleh

Ingredients

• 4 evenly sized beetroots (about 700g total), washed and trimmed
• 2 tbsp olive oil
• 150g burghul
• 2 tsp ground cumin
• 1 ½ tbsp olive oil
• 1 clove garlic, crushed
• ½ red onion, finely chopped
• 1 cup mint leaves, chopped
• 1 cup coriander leaves, chopped
• 1 cup kale leaves, deveined and torn (we used dinosaur kale)
• Toasted almonds
• 100g flaked almonds
• 2 tbsp butter
• 1 tsp ground cumin
• pinch salt
• zest of 1 lemon

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