Tuna, baby beetroot & mint burghul

Combine ¼ chicken stock cube and ¼ tsp cumin with ¼ cup boiling water. Combine 30g burghul, 1 tsp olive oil, ½ tsp lemon rind and ½ tbs lemon juice in heatproof bowl. Pour stock mixture over burghul mixture. Cover with plastic wrap and set aside until stock has absorbed. Fluff with a fork. Add 1 x 85g can tuna in springwater (drained), 80g canned baby beetroot (drained, quartered) and 1 tbs fresh mint and toss to combine. Serve with lemon wedges and mixed green salad.