Beetroot and Lentil Tabbouleh

BEETROOT AND LENTIL TABBOULEH

 

Serves 4

 

15 mins to Prepare

Serve this tasty beetroot, chickpea and lentil tabbouleh as a side dish or vegan main. It's healthy, gluten-free, low-calorie and three of your five-a-day

 

 


Ingredients
        1 small pack flat-leaf parsley, plus extra leaves to serve (optional)
        1 small pack mint
        1 small pack chives
        200g radishes
        2 beetroot
        1 red apple, cored, quartered and sliced, peeled and quartered

        1 tsp ground cumin
        4 tbsp olive oil
        250g pack cooked quinoa
        400g can chickpeas, drained and rinsed
        400g can green lentils, drained
        2 lemons , juiced

 

 

 

AND THIS IS WHAT YOU DO.....

 

 

  1. Put the herbs, radishes and beetroot in a food processor and blitz until chopped into small pieces.
     

  2. Stir in the rest of the ingredients, adding the lemon juice a bit at a time to taste – you may not need all of it.
     

  3. Season, then place on a large platter topped with a few parsley leaves, if you like, and serve straight away.


     

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