Events and Celebrations

Carrot and Beetroot Tabbouleh

cook 10 mins
  • 150 g (5 oz) bulgar wheat
  • 1 garlic clove, crushed
  • pinch of ground cinnamon
  • pinch of allspice
  • 2 tablespoons pomegranate molasses
  • 5 tablespoons extra virgin olive oil
  • 1 carrot, grated
  • 125 g (4 oz) cooked beetroot, cubed
  • 2 spring onions, sliced
  • 1/2 green chilli, chopped
  • large handful of mint, chopped
  • large handful of parsley, chopped
  • 50 g (2 oz) feta cheese
  • salt and pepper
  • Prepare the bulgar wheat according to the pack instructions, then drain thoroughly.
  • Mix together the garlic, spices, pomegranate molasses and olive oil. Toss together with the bulgar wheat, carrot, beetroot, spring onions, chilli, mint and parsley and season to taste. Scatter over the feta to serve.
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