Beetroot freekeh with spinach & dukkah-crusted tofu

Step by Step

Step 1

Cook the freekeh according to pack instructions. Meanwhile, using a food processor or grater, coarsely grate the beetroot. Transfer to a mixing bowl and combine with the zhoug paste and lemon juice. Once cooked, drain the freekeh and rinse under cold water. Drain well, then add to the beetroot bowl, season, stir and set aside.

Step 2

Tip the cornflour and dukkah onto separate plates and put the milk alternative into a bowl. Pat the tofu dry with kitchen paper, then dust with the cornflour, shaking off any excess. Dip into the milk alternative, then into the dukkah to coat well. Repeat with the remaining tofu and arrange on a clean plate.

Step 3

Heat 2 tbsp oil in a large frying pan over a medium heat and fry the tofu, turning regularly, for 8-10 minutes until crisp on all sides. Return to the plate.

Step 4

Heat the remaining ½ tbsp oil in the same pan and add the spinach. Season and stir until wilted, then mix with the freekeh. Divide between plates and top with the tofu. Add a spoonful of houmous, if using, on the side.