We’re making the most of summer’s bounty this season and including fresh fruit wherever possible – like with this beetroot tabbouleh with blueberry pickle.

SERVES 4–6 // COOKING TIME 40 min

INGREDIENTS
For the beetroot tabbouleh
1½ cups bulgar wheat
1 tbsp + ⅓ cup olive oil
3 beetroots, grated
Salt and pepper
30 g parsley, finely chopped
½ red onion, finely chopped
2 tbsp lemon juice
For the blueberry pickle
1 cup blueberries
100 ml apple-cider vinegar
2 tbsp white sugar
1 tsp salt

METHOD
For the beetroot tabbouleh
1. Place the bulgar wheat in a bowl and pour over 2 cups boiling water. Cover and leave to steam for 20 minutes.
2. Heat 1 tbsp oil in a pot over high heat. Stir-fry the beetroot for 10 minutes, until soft. Season with salt and pepper and leave to cool for 10 minutes.
3. Add the beetroot, the remaining 1 3 cup oil, parsley, onion and lemon juice to the bulgar wheat. Toss to combine.
For the blueberry pickle
1. Combine all the ingredients in a bowl. Leave to pickle for 15 minutes. Toss to mix before serving.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

This plum salad with mint and bulgar wheat is another summertime fruity favourite!

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