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Asparagus Tabbouleh Salad

Asparagus Tabbouleh Salad
Asparagus Tabbouleh Salad

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!

Ingredients
Method

Before you start

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

Ingredients

  • 250g bulgur wheat
  • 2 large bunches of asparagus (500–600g)
  • 50g sunflower seeds
  • 75ml olive oil
  • 2 lemons, or more if needed
  • 1 red onion
  • 1 tbsp ras el hanout
  • 75g pitted dates
  • small bunch fresh coriander
  • small bunch fresh mint
  • small bunch fresh parsley
  • 1 x 400g tin chickpeas
  • 2 tbsp pomegranate seeds
  • salt and black pepper

For the dressing

  • 150g plant-based yoghurt
  • 2 tbsp tahini
  • 1 tbsp water
  • salt and black pepper

Method

  1. 1.

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

  2. 2.

    Grill 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

  3. 3.

    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

  4. 4.

    Rinse the bulgur and chickpeas | Tip the cooked bulgur wheat into a colander along with the chickpeas | Rinse with cold water until the bulgur wheat is cool

  5. 5.

    Make the dressing | 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

  6. 6.

    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