Tabbouleh with a twist

WHAT?

70g. Bulgar wheat

1 medium beet (no leaves)

½ avocado

1 spring onion

2-3 garlic cloves

Bunch of mint, parsley

50g. Walnuts

For the sauce

2-3 tablespoons extra virgin olive oil

1-2 teaspoons lemon

Salt, pepper, paprika

1 teaspoon mustard

HOW TO?

1️⃣Let the bulgar wheat soak in boiling water for two hours. Drain and add to a bowl.

2️⃣Chop the onion finely, the garlic and all the herbs. Chop the avocado. Add to the salad with crashed walnuts.

3️⃣Grate the raw beet to the salad. Mix well the sauce and pour over.

4️⃣Loosely mix with your hands and add paprika and extra pepper.