Beetroot Tabbouleh

Name: Beetroot Tabbouleh
Prep time: 20 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Cuisine: Levantine
Ingredients: 200 g bulgur; 45 g pumpkin seeds (3 tbsp); 30 g almond flakes (2 tbsp); 10 g sesame (1 tbsp); 1 beetroot bulb; 2 sprigs Basil; 2 sprigs dill; 0.5 handful coriander; 0.5 handful parsley; Salt; Pepper; 3 tbsp Lemon juice; 4 tbsp olive oil

Prep: 20min

| Servings: 4 | Cook: 5min

The Beetroot Tabbouleh from Spoonsparrow is a great twist on the classic Levantine dish.

Ingredients

200 g bulgur
45 g pumpkin seeds (3 tbsp)
30 g almond flakes (2 tbsp)
10 g sesame (1 tbsp)
1 beetroot bulb
2 sprigs Basil
2 sprigs dill
0.5 handful coriander
0.5 handful parsley
Salt
Pepper
3 tbsp Lemon juice
4 tbsp olive oil

Instructions

1.
Rinse the bulgur, put it in a bowl, pour boiling water over it and let it soak for 10 minutes.
2.
Meanwhile toast pumpkin seeds, almond flakes, and sesame in a hot dry pan over medium heat for 3 minutes, then cool them down.
3.
Peel the beetroot and grate it roughly. Drain the bulgur in a sieve, squeeze out excess liquid and let it cool for 15 minutes.
4.
In the meantime wash the herbs, pat them dry and chop finely. Mix bulgur, beetroot, herbs, toasted pumpkin seeds, almond flakes, and sesame. Season with salt, pepper, lemon juice, and olive oil, taste, and serve.