Simple Beet Tabbouleh

Beetroot tabbouleh

A salad with a twist – try this one and let us know how you get on.

You will need: **available at Scoop and Scales

  • 1 handful of flat-leaf parsley
  • 1 handful  mint
  • 1 handful of chives
  • 200g radishes
  • 2 beetroot, peeled and quartered
  • 1 red apple, cored, quartered and sliced
  • 1 tsp ground cumin
  • 4 tbsp olive oil **
  • 250g cooked quinoa
  • 400g cooked chickpeas, drained and rinsed **
  • 400g green lentils, drained **
  • 2 lemons, juiced

What to do:

  • Put the herbs, radishes and beetroot in a food processorand blitz until chopped into small pieces, or chop finely
  • 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
  • Season, then place on a long plate and serve straight away

Here is the link to our tinned chickpeas. Sustainably sourced and delicious!