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Toasted bulgur wheat salad with beans, peas and radicchio
Serves 6 Starters and mains
Ingredients
- 200g bulgur wheat
- 75g sultanas
- 250g (about 1kg fresh) podded broad beans
- 175g (about 500g fresh) podded peas
- 1⁄2 red onion
For the dressing
- 5tbsp extra virgin olive oil
- 2tbsp red wine vinegar
- 1 small garlic clove, crushed
- 4tbsp chopped fresh herbs such as dill, coriander and basil
- 1⁄2 radicchio, to serve
Method
Toast the bulgur wheat in a dry pan over a high heat until it starts to release a toasted aroma. Remove from the heat, add 375ml hot water, cover and sit for 15 minutes. Stir in the sultanas and leave to cool.
Blanch the beans and peas in salted boiling water for 2 minutes. Refresh under cold water and dry. Place the onion in a sieve and pour over boiling water until wilted. Refresh under cold water and dry.
To make the dressing, mix the oil, vinegar, garlic, salt and pepper.
Place the bulgur wheat in a bowl, stir in the beans, peas, onion and herbs, pour over the dressing, toss well and serve scattered with radicchio leaves.
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