Magazine Subscription Offer
Try your first 5 issues for only £5!
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.
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.
Spoon the tabbouleh onto a serving platter and scatter over the feta and pistachios.