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Waitrose

Broad Bean Salad With Toasted Pumpkin Seeds And Feta

This wholesome dish is a feast of fresh summer flavours and requires virtually no cooking.

Preparation time:
20 minutes
Cooking time:
10 minutes plus 20 minutes standing
Total time:
50 minutes 50 minutes
Serves:
 4

Ingredients

  • 200g bulghur wheat
  • ½ x 125g packs pumpkin seeds
  • 2 tbsp extra virgin olive oil
  • 200g fresh broad beans
  • 150g baby plum tomatoes, halved
  • ½ cucumber, peeled, deseeded and chopped
  • 1 bunch salad onions, trimmed and finely sliced
  • 200g pack Total Greek Feta, crumbled
  • ½ x 80g pack flat-leaf parsley, chopped
  • Zest and juice of 1 lemon

Method

  1. Preheat the oven to 220°C, gas mark 7. Place the bulghur wheat in a bowl and pour over 1 litre of boiling water. Leave for about 20 minutes until tender then drain any excess water. When cool, fluff up with a fork.
  2. Place the pumpkin seeds on a baking tray lined with baking parchment. Drizzle with ½ teaspoon of the olive oil, and sprinkle with a little sea salt (optional). Toss together and place in the oven for 8-10 minutes, turning once, until deep golden brown in colour. Remove and allow to cool.
  3. Cook the broad beans in a little boiling water for 3 minutes, drain in a sieve and cool under cold running water. Remove the shells from the beans, discard and place the beans in a large serving bowl.
  4. Add the tomatoes, cucumber, onions, feta and parsley. Stir in the bulghur wheat and toasted pumpkin seeds.
  5. Use a fork to whisk together the lemon juice, zest, remaining olive oil and seasoning. Drizzle over the salad and mix well to combine. Serve with some warmed/toasted Mission Multigrain Deli Tortilla Wraps, cut into triangles or strips.