A simple and delicious supper/lunch which makes the most of the broad bean season, now in full swing. Bulgur wheat is a wondrous thing: not to be feared, you can treat it exactly the same a cous cous, but it’s much higher in fibre and nutrients and has a more interesting flavour & texture. It is made form the groats of a variety of wheat species: most commonly durum wheat and is an essential part of Turkish, Lebanese and Mediterranean cooking.
To continue with the yoghurt theme here it is masquerading as a dressing, and doing a damn fine job of it. Light and creamy, green and juicy, sour and salty, this is salad as it should be.
Bag of broad beans, podded
100g bulgur wheat
2 small cucumbers (from a good grocer)
1 bunch mint
1 bunch coriander
! spring onion, sliced
juice & zest 1 lemon
1 clove garlic, crushed
salt and pepper
1 red chilli, finely sliced
handful pine nuts, toasted
extra virgin olive oil
Blanch the beans in boiling slated water for 2 minutes, then refresh them under cold water. Slice the cucumber, spring onion and chilli. Chop the herbs.
Pour boiling water to an inch above the bulgur, then cover the bowl with clingfilm and set aside.
After a few minutes, remove the cling film and season the warm bulgur with plenty of salt, pepper, lemon juice and olive oil.
Crush the garlic with a pinch of salt and stir into the yoghurt, with the lemon zest.
Assemble everything and season with more lemon, oil, pour the yoghurt over and sprinkle the pine nuts on top.