Matar paneer
Serve this classic veggie Indian dish with cheese and peas in a spicy tomato sauce as an easy midweek meal. It takes just 25 minutes to make
Beetroot & lentil tabbouleh
Serves 4
Easy
Prep:
No cook
Serve this tasty beetroot, chickpea and lentil tabbouleh as a side dish or vegan main. It's healthy, gluten-free, low-calorie and three of your five-a-day
Skip to ingredients
- 1 small pack flat-leaf parsleyplus extra leaves to serve (optional)
- 1 small pack mint
- 1 small pack chives
- 200g radishes
- 2 beetrootpeeled and quartered
- 1 red applecored, quartered and sliced
- 1 tsp ground cumin
- 4 tbsp olive oil
- 250g pack cooked quinoa
- 400g can chickpeasdrained and rinsed
- 400g can green lentilsdrained
- 2 lemonsjuiced
Nutrition: Per serving
- kcal346low
- fat15g
- saturates2g
- carbs35g
- sugars7g
- fibre11g
- protein13g
- salt0.3g
Method
step 1
Put the herbs, radishes and beetroot in a food processor and blitz until chopped into small pieces. Stir in the rest of the ingredients, adding the lemon juice a bit at a time to taste – you may not need all of it. Season, then place on a large platter topped with a few parsley leaves, if you like, and serve straight away.
