Beetroot, apple & broad bean tabbouleh
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Beetroot, apple & broad bean tabbouleh

By Esther Clark

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

  • Prep:15 mins
    Cook:15 mins
    Plus cooling
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 310
  • fat 13g
  • saturates 2g
  • carbs 31g
  • sugars 6g
  • fibre 13g
  • protein 10g
  • salt 0.3g

Ingredients

  • 150g bulgur wheat
  • 1 heaped tsp coriander seeds
  • small bunch parsley, finely chopped
  • 1 small apple, thinly sliced
  • 200g podded broad beans
  • 2 raw beetroot, peeled, trimmed and finely sliced
  • 1 lemon, juiced
  • 3 tbsp rapeseed oil
  • 30g feta, crumbled
  • 20g shelled pistachios, roughly chopped

Method

  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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