Enjoy this totally meat-free recipe packed with chia and flax superfoods
Why not try out this delicious tabbouleh during National Vegetarian Week, from 15-21 May. Your hair, skin and nails will reward you – the chia and flax seeds in this recipe from are packed with fatty acids to reduce dryness and flakiness.
Makes two servings
100g bulgur wheat
4 asparagus spears
2 spring onions
A handful of fresh peas
2 slices of rye bread
1 tbsp olive oil
A small handful of fresh mint
A small handful of fresh parsley
Juice of half a lemon
1 tbsp Bioglan Superfoods Chia + Flax
Salt and pepper
25g pomegranate molasses
Pre-heat the oven to 180°C and place 2 pans of water on the hob to boil.
Add the bulgur wheat into one pan and cook for about 15 minutes until tender.
While the bulgur wheat is cooking, slice the asparagus into ½cm chunks (leaving the heads intact), and finely slice the spring onions and radishes into discs.
Add the asparagus and peas into the second pan of boiling water and cook until tender for about 5 minutes.
Slice the rye bread roughly into 2cm chunks and place on a baking tray. Drizzle with olive oil and toast in the oven for 2 minutes until they become crispy croutons.
Drain the bulgur wheat, asparagus and peas and prepare to assemble.
Roughly chop the parsley and mint leaves and tip into a clean bowl with the bulgur wheat and lemon juice. Mix them all together.
Add the Chia + Flax and spring peas to the bowl and stir through once more before seasoning with salt and pepper to taste.
Tip the mix onto a serving dish and top with the chopped radish, spring onions, asparagus and peas.
Garnish with a scattering of the pomegranate molasses and rye bread croutons.
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