When broad beans are in season, it’s difficult to beat this delicious, healthy salad recipe. Cooking time is just 15 minutes. Serves 4.

Ingredients to make tabbouli laid out on a wooden platter


  • 200 ml quinoa, measured by volume
  • 400 ml stock
  • 200g frozen or fresh baby broad beans
  • 8 dried apricots, chopped coarsely
  • Grated zest of 1 large lemon and 3 tbsp fresh lemon juice
  • 3 tbsp extra virgin olive oil
  • Sea salt and freshly ground black pepper
  • 4 spring onions and 1 large vine tomato, chopped
  • 4 tbsp fresh chopped mint and 4 tbsp fresh chopped parsley


Heat a lidded saucepan over a moderate flame. Add quinoa to the dry pan and shake until the grain is lightly toasted and popping. Add stock, stir and reduce heat to a simmer. Cover and cook for 10 minutes, then add the broad beans and apricots. Cook for a further 3-5 minutes, or just until the water is absorbed but grains are still separate. Remove from the pan, spread out on a tray and allow to cool.

Mix together the lemon zest and juice, olive oil and salt and pepper. When the quinoa is cool, combine in a bowl with the dressing and the chopped onion, herbs, and tomato.