In case you missed it see what’s in this section
We recommend
Your Total Guide To eating & drinking
Now that they're in season (English broad beans available April-August in the shops) why don’t you give this tasty, healthy and fresh tasting salad a try? If the weather gets a little warmer, this is also a lovely side dish to bring to a barbeque or picnic.
Ingredients (serves 4 as a side dish):
Method:
1. Cook the bulghur wheat in the vegetable stock for 15 minutes, or until the wheat has soaked up all the liquid and is cooked. 10 minutes before the end of the cooking add the broad beans. Pour broad bean and bulghur mixture into a bowl and set aside.
2. In another pan, fry the red onions for about 5 minutes in the olive oil, until softened, then add to the bulghur mixture. To the same pan add the courgettes and fry for a further 5 minutes, until beginning to brown, then add to the bulghur mixture.
3. Mix in the extra virgin olive oil and fresh mint into the bulghur salad. Season to taste, crumble feta over the top, garnish with a few extra torn mint leaves, and serve!
In case you missed it see what’s in this section
Listings