200 gmcracked freekeh (see note)2grapefruit, segmented, reserve juices30 mlSherry vinegar1garlic clove, finely chopped70 mlextra-virgin olive oil2 tspsumac2beetroot, cut into julienne on a mandolin2carrots, cut into julienne on a mandolin2baby fennel bulbs, thinly sliced on a mandolin, fronds reserved1 cup eachcoarsely torn flat-leaf parsley, mint and coriander3spring onions, thinly sliced120 gmGreek feta, coarsely crumbled50 gmraw almonds, coarsely chopped
Cook freekeh in a saucepan of boiling water until tender (15-20 minutes), drain, refresh under cold running water, drain well and set aside.
Meanwhile, combine grapefruit juice, vinegar and garlic in a bowl and stand until garlic softens (2-3 minutes). Add oil and sumac, whisk to combine and set aside.
Combine freekeh, beetroot, carrot, fennel, reserved fennel fronds, herbs, spring onion, feta, almonds and grapefruit segments in a large bowl. Drizzle with dressing, season to taste, toss to combine and serve.
Note Cracked freekeh is available from select delicatessens. If it's unavailable, substitute coarse burghul and follow packet instructions.