Asparagus Tabbouleh Salad
- Simple
- 0:20 m
- 14 ingredients
The great thing about tabbouleh is that it's absolutely packed with fresh herbs. This zingy, fresh tabbouleh comes with a generous helping of asparagus, giving it plenty of extra goodness and bite. This dish feels like a salad but fills you up like a main course. And it's packed with goodness, so you can feel good about eating it. A real win all round!
Serves: 4
Ingredients
For the salad
- 1 tbsp Ras El Hanout
- 2 tbsp pomegranate seeds
- 250g bulgur wheat
- 50g sunflower seeds
- 75ml olive oil
- 75g pitted dates
- 2 large bunches of asparagus
- 2 lemons
- 1 red onion
- 1 small bunch of coriander
- 1 small bunch fresh mint
- 1 small bunch of parsley
- 1x 400g can of chickpeas
- Salt & pepper to taste
For the dressing
- 2 tbsp tahini
- 150g plant-based yoghurt
- 1 tbsp water
- Salt & pepper to taste
Before you start
Preheat grill to high | Large saucepan of salted water on a high heat | Roasting tray
Step 1
Cook the bulgur wheat
- Bring the pan of salted water to the boil
- Add the bulgur wheat and cook according to the packet instructions
Ingredients
- 250g bulgur wheat
- Salt & pepper to taste
Step 2
For the asparagus
- Trim the asparagus and toss the stems into a roasting tin along with the sunflower seeds
- Drizzle over 1 tablespoon of the olive oil and season with salt and pepper
- Place under the hot grill to cook for 3–5 minutes, turning occasionally, until softened but still firm
Ingredients
- 75ml olive oil
- 2 large bunches of asparagus
Step 3
Build the tabbouleh
- Slice the lemons in half
- Squeeze the juice of 3 halves into a large mixing bowl
- Peel and finely chop the red onion and add to the bowl
- Add a big pinch of salt and the ras el hanout
- Squeeze the onion well with your hands so the lemon juice starts to pickle it
- Roughly chop the dates and add them to the bowl
- Pick the leaves from the herbs
- Reserve a few leaves for garnish and roughly chop the rest
- Add the chopped herbs to the bowl
Ingredients
- 1 tbsp Ras El Hanout
- 75g pitted dates
- 2 lemons
- 1 red onion
- 1 small bunch of coriander
- 1 small bunch fresh mint
- 1 small bunch of parsley
Step 4
Rinse the bulgur and make the dressing
- Tip the cooked bulgur wheat into a colander along with the chickpeas
- Rinse with cold water until the bulgur wheat is cool
- Put the dressing ingredients into a bowl and whisk to combine
- Squeeze in the juice from the remaining lemon half
- Whisk again and season well
Ingredients
- 2 tbsp tahini
- 150g plant-based yoghurt
- 1 tbsp water
- 1x 400g can of chickpeas
Step 5
Assemble the salad
- Tip the drained bulgur wheat and chickpeas into a large dish along with the remaining olive oil
- Toss and season with salt and pepper
- Taste and add more lemon juice, if needed
- Top with the asparagus and sunflower seeds from the roasting tray
- Drizzle with the dressing and scatter with the pomegranate seeds and reserved herbs
Ingredients
- 2 tbsp pomegranate seeds
- 50g sunflower seeds
- Salt & pepper to taste