BEETROOT, APPLE & BROAD BEAN TABBOULEH
PREP TIME: 15 MINS (+ COOLING) COOK TIME: 15 MINS
SERVES 4 (AS A LIGHT MEAL)
120g bulgur (cracked wheat) 1 heaped tsp coriander seeds 1 small bunch parsley, finely
chopped
1 small apple, thinly sliced
200g podded broad beans
2 raw beetroots, peeled, trimmed,
thinly sliced
Juice of 1 lemon
2 Tbsp olive oil
30g reduced-fat feta, crumbled 20g shelled unsalted pistachio
nuts, roughly chopped
1 Tip the bulgur into a sieve and rinse under cold water. Cook in a saucepan of boiling water, following packet directions, until tender. Drain and set aside to cool. 2 Crush the coriander seeds in a small mortar and pestle (or place them in a small resealable bag and bash with a rolling pin). Add the seeds to a small non-stick frying pan. Cook, stirring, for 2-3 minutes, or until just toasted.
3 Toss bulgur in a large bowl with the seeds, parsley, apple, broad beans, beetroot, juice and oil. 4 Spoon the tabbouleh onto a serving platter and scatter over the feta and pistachios.