Asparagus Tabbouleh Salad

0:20 m

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!

Start cooking ➞




For the salad

<item-todo-done>1 tbsp Ras El Hanout<item-todo-done><item-todo-done>2 tbsp pomegranate seeds<item-todo-done><item-todo-done>250g bulgur wheat<item-todo-done><item-todo-done>50g sunflower seeds<item-todo-done><item-todo-done>75ml olive oil<item-todo-done><item-todo-done>75g pitted dates<item-todo-done><item-todo-done>2 large bunches of asparagus<item-todo-done><item-todo-done>2 lemons<item-todo-done><item-todo-done>1 red onion<item-todo-done><item-todo-done>1 small bunch of coriander<item-todo-done><item-todo-done>1 small bunch fresh mint<item-todo-done><item-todo-done>1 small bunch of parsley<item-todo-done><item-todo-done> 1x 400g can of chickpeas<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>

For the dressing

<item-todo-done>2 tbsp tahini<item-todo-done><item-todo-done>150g plant-based yoghurt<item-todo-done><item-todo-done>1 tbsp water<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>

Before you start

Preheat grill to high | Large saucepan of salted water on a high heat | Roasting tray

Cook the bulgur wheat

  • Bring the pan of salted water to the boil
  • Add the bulgur wheat and cook according to the packet instructions

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

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

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

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
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