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Beetroot, apple & broad bean tabbouleh

Beetroot, apple & broad bean tabbouleh served in a dish

Beetroot, apple & broad bean tabbouleh

Name: Beetroot, apple & broad bean tabbouleh
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
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

Esther Clark

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

Plus cooling

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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

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal310

low
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.

Recipe from Good Food magazine, July 2019

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