- 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
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
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.