Herb and raw beetroot tabouli

Cooking Vegetarian Herb and raw beetroot tabouli

This vegetarian, heart-friendly side is a delicious addition to your meal. Beetroot becomes the star among all the herbs and you dont even need to cook it.

Lables: Heart friendly Vegetarian Egg free Fish free Lactose free Milk free Shellfish free Soy free
  1. Place burghul in a large heatproof bowl. Cover burghul with boiling water. Stand, covered, for 10 minutes to soften.
  2. Line a sieve with a clean tea towel. Drain burghul through sieve. Bring up sides of tea towel and squeeze to remove as much moisture from burghul as possible. Set aside for 30 minutes to cool.
  3. Place burghul, beetroot, basil, parsley, coriander, dill, pepitas, almonds, sesame seeds, oil and juice in a large bowl. Season with salt and pepper. Toss to combine. Serve.

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1 cup burghul, rinsed, drained
150g beetroot, peeled, coarsely grated
2 tbsp roughly chopped fresh basil leaves
2 tbsp roughly chopped fresh flat-leaf parsley leaves
2 tbsp roughly chopped fresh coriander leaves
1 tbsp finely chopped fresh dill
1/4 cup pepitas, toasted
2 tbsp slivered almonds, toasted
1 tbsp sesame seeds, toasted
1 1/2 tbsp extra virgin olive oil
1 tbsp lemon juice

Adv

Autors
Preparation time
55
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Vegetarian
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