For three weeks broad beans have been coming in my box and they've been accumulating in the fridge while I lack inspiration on what to do with them. But having not had a chance to think about restocking the fridge and cupboards this week I turned to my pantry - I spotted the quinoa and realised I had a HUGE crop of curly parsley in the garden that really needed cutting back before it went to pot (so to speak). Mint is something I grow in three rotation pots in the garden too - you want to grow in pots as if it gets under the ground it will totally take everything else over. Anyway, I digress (if anyone is interested in an easy herb garden post please let me know) - so I realised I could probably make a tabouli with the ingredients I had. I generally keep a good three blocks of feta in the fridge between each shop (which I try to keep to once a fortnight) - it's so versatile and goes with so many things. Not to mention it's low in fat and calories.
So this recipe was born and I'm chuffed with it - I have most of my family coming for my birthday in August so I'm planning on making it for them. It's a great gathering dish - for a BBQ, picnic or beach visit. Plus it's so super good for you it will make you feel sunny inside - broad beans are a balanced source of fibre and protein, quinoa is one the very few foods that contains every essential amino acid (these make up a complete protein and we need them for all our general functions), the lemon is cleansing, good quality cold oil is excellent for our brains and hormone functions. Parsley supports kidney function and helps to keep the immune system strong and mint aids digestion.
Serve with cooled fresh lemon and cucumber water or a nice, fresh Prosecco.
Recipe // Broad bean tabbouli with feta
1 hour 30 mins
1 hour 40 mins
- 200g broad beans (after podding)
- 1 good meaty handful of fresh parsley (flat or curly)
- 1 good meaty handful of fresh mint
- 8-10 on the vine cherry or standard tomatoes
- 1 cup quinoa (approx 85g)
- 200g good quality feta, cubed
- Juice of 1 lemon
- 5 tbsp Rapeseed or olive oil
- Goji berries and mixed seeds for topping (optional)
- First cook your quinoa by rinsing and popping in a small saucepan - use one part quinoa (1 cup) and then add two parts (2 cups) boiling water from the kettle.
- Bring to a boil and then turn down to a low heat and simmer covered for around 10 mins. After this time the water turn off the heat altogether and keeping it covered, allow to cool (the quinoa will absorb any excess water in this time).
- In the meantime, pod your broad beans, chop roughly and add to a pan of boiling water and let them bubble for 2-3 mins (depending on how soft you like them). Drain and rinse in cold water.
- Chop your herbs (I'm a lazy chopper so used my food processor for this) and throw into a large serving bowl. Add your tomatoes and your broad beans.
- Throw in your cooled quinoa and dress with the rapeseed oil, lemon juice and seasoning.
- The flavours need a little while to develop so give it at least an hour in the fridge. When ready to serve top your feta cubes with the goji berries and seeds (optional).
Formally Emma Gutteridge