Cracked wheat and tomato kibbeh

Kibbeh

• 260 g fine burghul
• hot water, for soaking
• 1 tomato, cut into quarters
• ½ red onion, cut into quarters
• 1 tbsp dried mint
• 1 tbsp sumac
• 1 tsp paprika
• 1 pinch cayenne pepper
• 1 tbsp tomato puree
• 2 tbsp pomegranate molasses
• 10 fresh mint leaves
• 10 fresh coriander leaves
• 1 tsp extra virgin olive oil

Assembly

• ice cold water
• 1 baby radish, cut into thin slices
• 1 heirloom (candy stripe) beetroot, cut into thin slices (see Tips)
• 3 cocktail pickled onions, cut into thin slices
• rocket, to serve
• 120 g Greek-style natural yoghurt
• extra virgin olive oil, for drizzling