Broad bean tabbouleh salad

Name: Broad bean tabbouleh salad
Yield: Serves 4
Ingredients: 25g bulgur wheat (see tip); 200g podded broad beans (650-750g in their pods); 1 tbsp za’atar spice mix; 4 tbsp extra-virgin olive oil; Grated zest and juice 1 lemon; Juice ½-1 lime; ½ small garlic clove, grated; Bunch spring onions, chopped; 1 ripe beef tomato, chopped; Large bunch fresh parsley, chopped; Small bunch fresh mint, leaves picked and chopped; Sumac for sprinkling

Published: 22 Sep 18
Updated: 18 Mar 24

Test kitchen approved

We’ve used vibrant broad beans to add colour to a twist on tabbouleh. Fresh, light and full of flavour, this 30 minute meal deserves a spot on the table.

Serve alongside chicken shawarma kebabs and you’ve got yourself a knockout dinner.

Serves 4
Hands-on time 30 min

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Ingredients

25g bulgur wheat (see tip)
200g podded broad beans (650-750g in their pods)
1 tbsp za’atar spice mix
4 tbsp extra-virgin olive oil
Grated zest and juice 1 lemon
Juice ½-1 lime
½ small garlic clove, grated
Bunch spring onions, chopped
1 ripe beef tomato, chopped
Large bunch fresh parsley, chopped
Small bunch fresh mint, leaves picked and chopped
Sumac for sprinkling

Method

Put the bulgur wheat in a pan and cover with cold water. Bring to the boil, then simmer for 15 minutes until tender. Drain and set aside.
Meanwhile, blanch the podded beans in a pan of boiling water for 2 minutes. Drain and refresh under cold running water. Toast the za’atar in a dry frying pan until aromatic, then cool.
Put the olive oil, lemon zest and juice, lime juice (add to your taste) and garlic with plenty of seasoning in a jar, put the lid on and shake to combine. Mix the toasted za’atar, spring onions, tomato, herbs, bulgur wheat and beans in a bowl with the dressing, spoon into a serving dish, then sprinkle with the sumac.

Recipe from July 2018 Issue

Nutrition

Nutrition: per serving

Calories: 196kcals
Fat: 12.9g (1.2g saturated)
Protein: 1.9g
Carbohydrates: 12g (3.8g sugars)
Fibre: 6.9g
Salt: trace salt

delicious. tips

To make this salad gluten-free use cooked quinoa or buckwheat instead of bulgur wheat.
The salad tastes best made a day ahead (keep covered in the fridge), giving the flavours a chance to mingle, but add the beans at the last minute or they’ll lose their bright green colour.
Pick a fresh, dry white such as an English bacchus or Touraine sauvignon blanc.

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