BEETROOT, APPLE & BROAD BEAN TABBOULEH

Beetroot, apple & broad bean tabbouleh image

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

Provided by Esther Clark

Time 30m

Number Of Ingredients 10

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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

Steps:

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.
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.
Spoon the tabbouleh onto a serving platter and scatter over the feta and pistachios.

Nutrition Facts : Calories 310 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 6 grams sugar, Fiber 13 grams fiber, Protein 10 grams protein, Sodium 0.3 milligram of sodium