Great for: Fibre, protein, essential fatty acids, B-vitamins and plant-based omega 3 - so you can count on improved digestion as well as healthier hair, skin and nails. How’s that for a dish that’s chock-full of benefits?

Superpowered Spring Tabbouleh

Superpowered Spring Tabbouleh

For two servings, you’ll need:

100g bulgur wheat

4 asparagus spears

2 spring onions

4 radishes

A handful 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

Make it:

- Pre-heat the oven to 180C and place two 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 half-centimetre 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 five minutes.

- Slice the rye bread roughly into two-centimetre chunks and place on a baking tray. Drizzle with olive oil and toast in the oven for two 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 Bioglan Superfoods 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 onion asparagus and peas.

- Garnish with a scattering of the pomegranate molasses and rye bread croutons.

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