Beetroot & lentil tabbouleh

Serve this tasty beetroot, chickpea and lentil tabbouleh as a side dish or vegan main. It's healthy, gluten-free, low-calorie and three of your five-a-day

Serves 4

Ingredients

1 small pack flat-leaf parsley, plus extra leaves to serve (optional)

1 small pack mint

1 small pack chives

200g radishes

2 beetroot, peeled and quartered

1 red apple, cored, quartered and sliced

1 tsp ground cumin

4 tbsp olive oil

250g pack cooked quinoa

400g can chickpeas, drained and rinsed

400g can green lentils, drained

2 lemons, juiced

Method

Put the herbs, radishes and beetroot in a food processor and blitz until chopped into small pieces. Stir in the rest of the ingredients, adding the lemon juice a bit at a time to taste – you may not need all of it. Season, then place on a large platter topped with a few parsley leaves, if you like, and serve straight away.