Broad bean tabbouleh salad recipe
We've used vibrant broad beans to add colour to a twist on tabbouleh. Fresh, light and full of flavour, this 30 minute meal deserves a spot on the table.
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Ingredients
- 25g bulgur wheat (see tip)
- 200g podded broad beans (650-750g in their pods)
- 1 tbsp za’atar spice mix
- 4 tbsp extra-virgin olive oil
- Grated zest and juice 1 lemon
- Juice ½-1 lime
- ½ small garlic clove, grated
- Bunch spring onions, chopped
- 1 ripe beef tomato, chopped
- Large bunch fresh parsley, chopped
- Small bunch fresh mint, leaves picked and chopped
- Sumac for sprinkling
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