Broad bean tabbouleh salad
- July 2018
- Serves 4
- 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.
- 12.9g (1.2g saturated)
- 12g (3.8g sugars)
- trace salt
- 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
- 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.
- 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.
- 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.
To make this salad gluten-free use cooked quinoa or buckwheat instead of bulgur wheat.
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.
Pick a fresh, dry white such as an English bacchus or Touraine sauvignon blanc.
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