Beetroot, Apple and Broad Bean Tabouleh

• булгур↗150g g
• coriander seeds↗1 heaped tsp tsp
• parsley↗small bunch bunch

  finely chopped

• apple1

  thinly sliced

• broad beans↗200g g
• beetroot↗2

  peeled, trimmed and finely diced

• lemon↗1

  juiced

• rapeseed oil↗3 tbsp tbsp
• feta↗30g g

  crumbles

• pistachios↗20g g

  coarsely chopped

Step-by-step instructions

1. 1

   Rinse the bulgur in a sieve under cold water. Cook it in a pot of boiling water according to the package instructions. Drain and set aside to cool.

2. 2

   Grind the coriander seeds, then transfer them to a pan and dry‑toast for 3 minutes until browned. Mix the bulgur with the toasted seeds, parsley, apple, broad beans, beetroot, lemon juice and rapeseed oil.

3. 3

   Place the tabbouleh on a serving plate and sprinkle feta and pistachios on top.