Broad bean tabbouleh salad

Broad bean tabbouleh salad

We’ve used vibrant broad beans to add colour to a twist on tabbouleh. Fresh, light and full of flavour, this 30 minute meal deserves a spot on the table.

Broad bean tabbouleh salad

Serve alongside chicken shawarma kebabs and you’ve got yourself a knockout dinner.

  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

We’ve used vibrant broad beans to add colour to a twist on tabbouleh. Fresh, light and full of flavour, this 30 minute meal deserves a spot on the table.

Serve alongside chicken shawarma kebabs and you’ve got yourself a knockout dinner.

Nutrition: per serving

Calories
196kcals
Fat
12.9g (1.2g saturated)
Protein
1.9g
Carbohydrates
12g (3.8g sugars)
Fibre
6.9g
Salt
trace salt

Ingredients

  • 25g bulgur wheat (see tip)
  • 200g podded broad beans (650-750g in their pods)
  • 1 tbsp za’atar spice mix
  • 4 tbsp extra-virgin olive oil
  • Grated zest and juice 1 lemon
  • Juice ½-1 lime
  • ½ small garlic clove, grated
  • Bunch spring onions, chopped
  • 1 ripe beef tomato, chopped
  • Large bunch fresh parsley, chopped
  • Small bunch fresh mint, leaves picked and chopped
  • Sumac for sprinkling
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Method

  1. Put the bulgur wheat in a pan and cover with cold water. Bring to the boil, then simmer for 15 minutes until tender. Drain and set aside.
  2. Meanwhile, blanch the podded beans in a pan of boiling water for 2 minutes. Drain and refresh under cold running water. Toast the za’atar in a dry frying pan until aromatic, then cool.
  3. Put the olive oil, lemon zest and juice, lime juice (add to your taste) and garlic with plenty of seasoning in a jar, put the lid on and shake to combine. Mix the toasted za’atar, spring onions, tomato, herbs, bulgur wheat and beans in a bowl with the dressing, spoon into a serving dish, then sprinkle with the sumac.

Nutrition

Nutrition: per serving
Calories
196kcals
Fat
12.9g (1.2g saturated)
Protein
1.9g
Carbohydrates
12g (3.8g sugars)
Fibre
6.9g
Salt
trace salt

delicious. tips

  1. To make this salad gluten-free use cooked quinoa or buckwheat instead of bulgur wheat.

  2. The salad tastes best made a day ahead (keep covered in the fridge), giving the flavours a chance to mingle, but add the beans at the last minute or they’ll lose their bright green colour.

  3. Pick a fresh, dry white such as an English bacchus or Touraine sauvignon blanc.

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