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Broad Bean Salad With Toasted Pumpkin Seeds And Feta

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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.

Cook's tips

If short of time, leave the broad beans in their shells. This dish will work just as well using frozen broad beans.

Comments and images

Average user rating 4 stars out of 5

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Dutch Mummy

Dutch Mummy 19 July 2008 13:32

I think it is the pumpkin seeds and broad beans that make this such a hit. I used some of my precious crop of broad beans staright out of the grden... lovely.. will plant more next year to enable me to make more of this lovely salad.

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4 stars out of 5

Average user rating Based on 38 ratings

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Nutritional Info

Typical values per serving:
Energy 506.0kcal
Sugars 5.3g
Fat 26.4g
Saturated Fat 9.3g
Salt 1.8g

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This recipe was first published on Waitrose.com in July 2006