Salads Recipes - Bulgar Wheat with Tomatoes, Broad Beans, Teta and Mint Recipe

Ingredients

Serve 4-6

• 250 g/8 oz bulgar wheat

• 475 ml/16 fl oz boiling water

• 250 g/8 oz frozen broad beans

• 1/2 cucumber, peeled, halved lengthways and deseeded

• 1 small red onion, chopped

• 4 tomatoes, chopped

• 2 tablespoons finely chopped mint

• 250 g/8 oz feta cheese, crumbled or diced 

Dressing:

• 6 tablespoons olive oil

• 2 tablespoons wine vinegar

• 1 garlic clove, crushed

• 1/2 teaspoon sugar

• salt and pepper

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Method:

1. Put the wheat in large bowl and pour over the measured boiling water. Stir well and leave to stand for about 30 minutes until all the water is absorbed. Transfer to a serving dish and allow to cool.

2. Meanwhile, add the frozen broad beans to a pan of boiling water for 1 minute to blanch. Drain and cool under cold running water and then drain well.

3. By hand, remove the waxy outer skins from the broad beans, reserving the bright green beans inside. Add these to the wheat in the serving dish.

4. Slice or dice the cucumber flesh and add to the salad with the red onion, tomatoes and mint. Season well with salt and pepper, and toss lightly to mix.

5. Sprinkle the feta cheese over the salad. Whisk all the dressing ingredients together in a small bowl or place them in a screw-top jar and shake well to combine.

6. Just before serving, pour the dressing over the salad and toss together lightly.