Parsley & lemon tabbouleh

Ingredients

Serves: 2 people

  • 2 bunches Parsley | chopped
  • 1 bunch Mint | chopped
  • 100g fine bulgur | cooked
  • 1 medium beetroot | coarsely grated
  • 1 lemon | washed

Preparation

STEPS

  1. Juice half of the lemon and cut the other half into tiny cubes – using both the pulp and peel.
  2. Add all the lemon to the bowl of cooked bulgur, along with the coarsely grated beetroot.
  3. Now fold in the chopped herbs – stalks too (it adds crunch while reducing waste).
  4. Season to taste with salt and 1 tbsp olive oil, before serving with fresh lettuce and feta cubes.

Tip

Keep your leaves fresh in 2cm (1 inch) of water and plenty of light.

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