Parsley & lemon tabbouleh

Serves: 2 people

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

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.