Warm Beetroot and Tabbouleh Salad

Warm Beetroot and Tabbouleh Salad

Ready In 30+ minutes

Serves4

Ingredients

  • 1 tbsp Sicilian Olive Oil
  • 125g bulgur wheat
  • 2 tbsp Orange & Mandarin Olive Oil
  • 2 red onions, finely sliced
  • 2 cloves of garlic, minced
  • 2 tbsp Pomegranate & Fig Balsamic
  • 2 tbsp freshly squeezed lemon juice
  • 3 small cooked cubed beetroot
  • 150g tinned baby broad beans or frozen and defrosted
  • handful flat leaf parsley coarsely chopped
  • salt and freshly black pepper, to taste
  • 100g feta cheese, crumbled (optional)

Method

  1. Cook the bulgur wheat according to instructions on the packet and set aside
  2. While the buckwheat is cooking, warm the Sicilian Olive Oil in a frying pan, add onions and garlic, stir, cover and sauté gently for 10 minutes or until tender. Add a little water if they start to dry out.
  3. Stir  2 tbsp of balsamic into the pan, let it bubble, then remove from the heat.
  4. Add the cooked bulgur wheat, broad beans, lemon juice, beetroot, parsley, Orange & Mandarin Olive Oil and salt and freshly  ground pepper to taste.
  5. Serve on a bed of salad leaves, garnish with extra broad beans, crumbled feta cheese (optional) and a drizzle of Pomegranate Fig Balsamic
  6. Enjoy!

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