Beetroot, apple & broad bean tabbouleh served in a dish

Beetroot, apple & broad bean tabbouleh

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Prep: 15 mins Cook: 15 mins 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

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: Per serving

  • kcal310
  • fat13g
  • saturates2g
  • carbs31g
  • sugars6g
  • fibre13g
  • protein10g
  • salt0.3g


  • 150g bulgur wheat
  • 1 heaped tsp coriander seeds
  • small bunch parsley, finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 small apple, thinly sliced



    Grown 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



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 1 lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 3 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 30g feta, crumbled



    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • 20g shelled pistachios, roughly chopped


  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.

  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.

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

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