Beetroot Tabbouleh (Herby Salad)

Makes a lot of tabbouleh, so prep ahead and have all your lunches sorted for a healthy week ahead!

Key Details

  • Serves: 8-10
  • Prep time: 10 minutes
  • Difficulty: Easy

Ingredients

  • 3-4 steamed beetroot
  • 200g radishes
  • 1 tbsp red wine vinegar
  • handful parsley
  • handful chives
  • handful mint
  • 1 appleĀ 
  • 1 lemon, juice of
  • 1 tsp cumin
  • 1/2 tsp sweet cinnamon
  • 1/2 tsp sweet paprika
  • 1 tsp salt
  • 1 x 400g tin of chickpeas, drainedĀ 
  • 1 x 250g Merchant Gourmet Cooked Puy Lentils
  • 1 x 250g Merchant Gourmet Cooked Quinoa

  • 3-4 steamed beetroot
  • 200g radishes
  • 1 tbsp red wine vinegar
  • handful parsley
  • handful chives
  • handful mint
  • 1 apple
  • 1 lemon, juice of
  • 1 tsp cumin
  • 1/2 tsp sweet cinnamon
  • 1/2 tsp sweet paprika
  • 1 tsp salt
  • 1 x 400g tin of chickpeas, drained
  • 1 x 250g Merchant Gourmet Cooked Puy Lentils
  • 1 x 250g Merchant Gourmet Cooked Quinoa

For speed use a blender and blitz your beetroot, radish, herbs, apple, lemon juice, spices and salt. If you don’t have a blender you can grate or finely chop.

Add to a bowl with your chickpeas and cooked lentils and quinoa.

Your Tabbouleh is done!

 

 

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