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