Beetroot falafel
Jazz up an all-time vegetarian favourite by adding vibrant beetroot - serve with tahini yoghurt dip and pickled beets
Bulgur wheat salad
- Preparation and cooking time
- Prep:
- plus resting, no cook
- Easy
- as a side dish
Skip to ingredients
- 120g fine bulgur wheat
- 75ml olive oil
- 4 tbsp lemon juice
- 5 tomatoes
- 4 finely sliced spring onions
- good handful chopped flat-leaf parsley
- good handful chopped mint leaves
- 75ml olive oil
- 4-5 tbsp lemon juice
Nutrition: per serving
- kcal305
- fat25g
- saturates4g
- carbs14g
- sugars2g
- fibre4g
- protein3g
- salt0.1g
Method
step 1
Soak 120g fine bulgur wheat in cold water for 15 mins. Drain well, put in a bowl and mix with 75ml olive oil and 4 tbsp lemon juice. Cover and leave for 30 mins to soften. When ready to serve, deseed and finely chop 5 tomatoes and add with 4 finely sliced spring onions and a good handful each of chopped flat-leaf parsley and chopped mint leaves. Finally, stir in another 75ml olive oil and 4-5 tbsp lemon juice and season well.
