Beetroot, apple & broad bean tabbouleh
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- Easy
- Serves 4
Skip to ingredients
- 150g bulgur wheat
- 1 heaped tsp coriander seeds
- small bunch parsleyfinely chopped
- 1 small applethinly sliced
- 200g podded broad beans
- 2 raw beetrootpeeled, trimmed and finely sliced
- 1 lemonjuiced
- 3 tbsp rapeseed oil
- 30g fetacrumbled
- 20g shelled pistachiosroughly chopped
Nutrition: Per serving
- kcal310low
- fat13g
- saturates2g
- carbs31g
- sugars6g
- fibre13g
- protein10g
- salt0.3g
Method
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.
