Beetroot tabbouleh
Serves 2
Easy
Prep:
Make the most of beetroot with this super-speedy no-cook tabbouleh, with mint, parsley and lemon flavours, plus cucumber, tomatoes and red onion
Skip to ingredients
- 250g pouch cooked grains
- 2 small beetrootspeeled and quartered
- small bunch of mintleaves picked, plus extra to serve
- small bunch of parsleyroughly chopped, plus extra to serve
- 2 tbsp olive oilplus extra to serve
- 1 lemonzested and juiced
- 2 tomatoesfinely chopped
- 1 red onionfinely chopped
- 1⁄2 cucumberfinely chopped
Nutrition: Per serving
- kcal422low
- fat17g
- saturates3g
- carbs50g
- sugars12g
- fibre11ghigh
- protein10g
- salt0.2g
Method
step 1
Put the kettle on to boil. Tip the grains into a fine mesh sieve, pour over a kettleful of boiling water, over the sink, leave to drain, then tip into a large bowl. Put the beetroot, most of the herbs, the olive oil, lemon juice and 5-6 tbsp cold water in a food processor and blitz until smooth. Season lightly, adding a splash more water to loosen if needed. Mix into the bowl of grains and stir until they are well-coated.
step 2
Toss the tomatoes, onion, cucumber and lemon zest into the grain mixture until combined. Season to taste. Divide between two plates, sprinkle with more herbs and drizzle with a little olive oil.
