Marathon recipe for 4 people, takes only 20 mins; recipe has flat-leaf parsley, mint, chives, radish, beetroot, red apple, cumin, olive oil, quinoa, chickpeas, green lentils and lemon.
Beetroot & lentil tabbouleh
Course: Marathon
Servings
4
servings
Prep time
15 mins
Ingredients
- Cumin: 1 tsp ground cumin
- Flat Leaf Parsley: 1 small pack flat-leaf parsley, plus extra leaves to serve (optional)
- Olive Oil: 4 tbsp olive oil
- Mint: 1 small pack mint
- Beetroot: 2 beetroot, peeled and quartered
- Lemon: 2 lemons, juiced
- Quinoa: 250g pack cooked quinoa
- Radish: 200g radishes
- Chickpeas: 400g can chickpeas, drained and rinsed
- Chives: 1 small pack chives
- Red Apple: 1 red apple, cored, quartered and sliced
- Green Lentils: 400g can green lentils, drained
Directions
- Put the herbs, radishes and beetroot in afood processorand blitz until chopped into small pieces. 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 large platter topped with a few parsley leaves, if you like, and serve straight away.
