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

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.