Broad bean tabbouleh salad

Broad bean tabbouleh salad
  • 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
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

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.

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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