Beet­root & lentil tab­bouleh

BBC Good Food - - Easiest Ever -


1 small pack flat-leaf pars­ley, plus ex­tra leaves to serve (op­tional)

1 small pack mint

1 small pack chives

200g radishes

2 beet­root, peeled and quartered

1 red ap­ple, cored, quartered and sliced

1 tsp ground cumin

4 tbsp olive oil

250g pack cooked quinoa

400g can chick­peas, drained and rinsed

400g can green lentils, drained

2 lemons, juiced

Put the herbs, radishes and beet­root in a food pro­ces­sor and blitz un­til chopped into small pieces. Stir in the rest of the in­gre­di­ents, adding the lemon juice a bit at a time to taste – you may not need all of it. Sea­son, then place on a large plat­ter topped with a few pars­ley leaves, if you like, and serve straight away.

GOOD TO KNOW ve­gan • healthy • low cal • fo­late • fi­bre • vit c • iron • 3 of 5-a-day • gluten free

PER SERV­ING 346 kcals • fat 15g • sat­u­rates 2g • carbs 35g • sug­ars 7g • fi­bre 11g • pro­tein 13g • salt 14g

ve­gan £1.45 per serv­ing

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.