Bulgur & broad bean salad

Bulgur & broad bean salad. Dry weight; cook according to the packet, Cooked broad beans, Mangetout, thinly sliced; variation on sugar snap peas.

Lucy Netherton

5 + 20 min · 1

Ingredients

• 50 g Dry weight; cook according to the packet
• 85 g Cooked broad beans
• 10 g Mangetout, thinly sliced; variation on sugar snap peas
• 50 g Thinly sliced
• 40 g Thinly sliced
• 15 g Lime juice 100%
• 2 g Deseeded and chopped
• 10 g Olive oil
• 5 g White wine vinegar
• 5 g Honey
• 3 g Fresh leaves, washed and chopped

Preparation

1. Cook the dry bulgur according to the packet. The broad beans are already cooked: add them for the final 2 minutes just to warm through. Cool under cold running water and drain well. Mix with the sliced mangetout, radishes and raw red onion.
2. Whisk the 15 g lime juice with the chilli, olive oil, vinegar and honey. Toss through the salad and finish with the 3 g fresh mint.