Beetroot, apple & broad bean tabbouleh
- Preparation and cooking time
- Plus cooling
- 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
- 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.