Classic Middle Eastern Beetroot and Carrot Tabbouleh

1.Place the rolled oats in a fine sieve and rinse under cold running water until the water runs clear. Drain well and transfer to a medium bowl.

2.Add 1/4 cup water to the oats and let them soak for about 15 minutes until they soften but still retain some texture. If the oats absorb all the water and seem dry, add a little more water to keep them moist.

3.While the oats soak, peel and grate the carrot and beetroot finely using a box grater or food processor. Transfer to a large mixing bowl.

4.Add the soaked oats (with any remaining moisture) to the grated vegetables and mix gently to combine.

5.Add the diced tomato, diced cucumber, chopped parsley, and chopped mint to the bowl. Mix well.

6.In a small bowl, whisk together the ground cumin, ground coriander, salt, lemon juice, and olive oil until well blended.

7.Pour the dressing over the oat and vegetable mixture. Toss thoroughly to ensure all ingredients are evenly coated.

8.Taste and adjust seasoning with additional salt or lemon juice as desired.

9.Cover the bowl and refrigerate the tabbouleh for at least 30 minutes to allow flavors to meld and the oats to soften further.

10.Before serving, give the salad a final toss and add a splash of water if it seems too dry. Serve chilled or at room temperature as a refreshing side dish or light meal.