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    Cherry tomato, runner bean and bulgur wheat salad

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    Cherry tomato, runner bean and bulgur wheat salad

    Sweet runner beans and juicy roasted tomatoes are paired with bulgur wheat and walnuts in this hearty grain salad. 

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes

    Serves: 2


    400g cherry vine tomatoes, stems removed
    1 tbsp extra virgin olive oil
    3 garlic cloves, unpeeled
    35g walnuts
    120g bulgur wheat, rinsed and drained
    280g runner beans, finely sliced
    1½ tbsp cider vinegar
    1 red onion, finely sliced
    ½ x 25g pack mint, leaves chopped
    20g pack dill, chopped


    1. Preheat the oven to 200˚C, gas mark 6. Toss the tomatoes in ½ tbsp oil in a roasting tin; season. Add the garlic and roast for 12-15 minutes until the tomatoes are starting to burst. Roast the walnuts on a baking tray for 6-8 minutes until toasted and fragrant; set aside to cool, then roughly chop.

    2. Meanwhile, bring a pan of salted water to the boil and add the bulgur wheat. Simmer for 15-20 minutes, adding the beans for the final 2 minutes. Drain and rinse under cold water. Put the vinegar, a pinch of salt and the onion in a small bowl and stir together; set aside until the bulgur and tomatoes are cooked.

    3. When ready to serve, squeeze the garlic out of its skin into a large bowl, then add the remaining ½ tbsp oil and a few of the tomatoes; mash with a fork to combine. Add the onion mixture along with the bulgur, beans, mint, ¾ of the dill and ¾ of the walnuts, then toss everything together. Divide between 2 plates, adding the rest of the tomatoes. Scatter over the remaining walnuts and dill, then finish with a good grinding of black pepper.

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    This recipe first appeared in Waitrose & Partners Food, July 2019 issue. Download the Waitrose & Partners Food app for the full issue


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