Bulgur Wheat and Broad Bean Salad
Instructions:
- This appetizing salad is ideal served with fresh crusty wholemeal bread and home-made chutney or pickle
- 350 g/ 12 oz/2 cups bulgur wheat
- 225 g/8 oz frozen broad beans
- 115 g/4 oz/1 cup frozen petit pois
- 225 g/8 oz cherry tomatoes, halved
- 1 Spanish onion, chopped
- 1 red pepper, seeded and chopped
- 50 g/2 oz mangetouts, chopped
- 50 g/2 oz watercress
- 15 ml/1 tbsp chopped fresh parsley
- 15 ml/ 1 tbsp chopped fresh basil
- 15 ml/ 1 tbsp chopped fresh thyme
- French dressing
- Salt and freshly ground black pepper
- Soak and cook the bulgur wheat according to the package instructions. Drain thoroughly and put into a serving bowl.
- Meanwhile, cook the broad 2beans and petit pois in boiling water for 3 minutes. Drain and add to the prepared bulgur wheat.
- Add the cherry tomatoes, onion, pepper, mangetouts and watercress to the bulgur wheat mixture. Toss well together in the bowl until all the ingredients are well-combined.
- Add the chopped fresh parsley, basil and thyme and French dressing to taste. Season with salt and pepper and toss the ingredients together. Serve immediately or cover and chill in the refrigerator before serving.
- Serves 6