Beetroot, apple & broad bean tabbouleh

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


  • 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


  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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