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
Nutrition and extra info
- Healthy
- Vegetarian
Nutrition: Per serving
- kcal310
- fat13g
- saturates2g
- carbs31g
- sugars6g
- fibre13g
- protein10g
- salt0.3g
Ingredients
- 150g bulgur wheat
- 1 heaped tsp coriander seeds
- small bunch parsley, finely chopped
Parsley
par-sleeOne of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 small apple, thinly sliced
Apple
ap-pelGrown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 200g podded broad beans
- 2 raw beetroot, peeled, trimmed and finely sliced
Beetroot
beat-rootA favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 1 lemon, juiced
Lemon
le-monOval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 3 tbsp rapeseed oil
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 30g feta, crumbled
Feta
feh-tahA creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- 20g shelled pistachios, roughly chopped
Method
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.
Comments, questions and tips