Grate the beetroot and leave in a colander over a bowl to lose some of the liquid.

In an empty jar, add the pesto, olive oil, lemon juice, zest and semi-fresh herbs. Give the jar a vigorous shake and leave to one side.

Add the grain mix, beetroot, spring onions and dressing to a large mixing bowl and mix until combined.

Tip the Tabbouleh onto a platter with the finely sliced apple. Drizzle with olive oil if needed and sprinkle with walnuts and drizzle any remaining dressing over the top.