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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Red Bean, Olive + Pistachio Tabbouleh
Speedy, substantial + entirely plant-based! This is our take on a traditional tabbouleh salad, except we've jazzed it up with pistachios, olives + our Queen Red Beans to maximise it's flavour + texture. Great as a side for any BBQ spread or a hearty-salad in it's own right.
Ingredients
1 jar of Queen Red Beans, drained and rinsed
100g bulgur wheat, or a gluten free grain
60g pistachios, toasted and roughly chopped
60g pitted green olives, roughly chopped
15g fresh parsley, leaves finely chopped
15g fresh mint, leaves finely chopped
15g fresh dill, leaves finely chopped
Juice of 1 lemon
3 tbsp olive oil
Optional extrasFeta cheese, to serve
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Directions
Cook the bulgur wheat as per packet instructions. Drain well and allow to cool, then fluff with a fork.
Add the bulgur to a large mixing bowl, followed by the drained beans, olives, pistachios, herbs, lemon juice and olive oil. Add a good pinch of salt and cracked black pepper and toss everything well to combine. Check for further seasoning.
Serve immediately as a hearty salad with an extra drizzle of olive oil, or as a side for a BBQ spread, some roast lamb or chicken.
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