Name: Beetroot and Lentil Tabbouleh
Total time: 15 Minutes
Yield: 6
Ingredients: 1 pack of vacuum packed beetroot; 1/4 jar of SEGGIANO Raw Basil Pesto; 1 lemon (juice and zest); 1 tbsp SEGGIANO Lunaio Olive Oil; 3 tsp of SEGGIANO Semi-Fresh Mint and Semi-Fresh Parsley; 700g mix of lentils grains and beans (we used puy lentils, quinoa and chickpeas); 3 spring onions; 1 apple; 20g walnuts

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Method

Step 1 - Prepare the beetroot

Grate the beetroot and leave in a colander over a bowl to lose some of the liquid.

Step 2 - Make the dressing

In an empty jar, add the pesto, olive oil, lemon juice, zest and semi-fresh herbs. Give the jar a vigorous shake and leave to one side.

Step 3 - Combine ingredients

Add the grain mix, beetroot, spring onions and dressing to a large mixing bowl and mix until combined.

Step 4 - To serve

Tip the Tabbouleh onto a platter with the finely sliced apple. Drizzle with olive oil if needed and sprinkle with walnuts and drizzle any remaining dressing over the top.

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