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Beetroot, apple & broad bean tabbouleh served in a dish

Beetroot, apple & broad bean tabbouleh

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • Easy
  • Serves 4

Celebrate beetroot and its glorious earthy flavour by putting it centre stage in this tabbouleh. It works beautifully with the apple, feta and broad beans

  • Healthy
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
low inkcal310
fat13g
saturates2g
carbs31g
sugars6g
fibre13g
protein10g
salt0.3g
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Ingredients

  • 150g bulgur wheat
  • 1 heaped tsp coriander seeds
  • small bunch parsley , finely chopped
  • 1 small apple , thinly sliced
  • 200g podded broad beans
  • 2 raw beetroot , peeled, trimmed and finely sliced
  • 1 lemon , juiced
  • 3 tbsp rapeseed oil
  • 30g feta , crumbled
  • 20g shelled pistachios , roughly chopped

Method

  • STEP 1

    Tip the bulgur into a sieve and rinse under cold water. Cook in a pan of boiling water following pack instructions. Drain and leave to cool.

  • STEP 2

    Crush the coriander seeds, then tip into a pan and dry-fry for 3 mins until just toasted. Toss the bulgur with the toasted seeds, the parsley, apple, broad beans, beetroot, lemon juice and rapeseed oil.

  • STEP 3

    Spoon the tabbouleh onto a serving platter and scatter over the feta and pistachios.

Recipe from Good Food magazine, July 2019

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