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Green beans, bulgur, feta and pomegranate with sunflower seed dressing

Name: Green beans, bulgur, feta and pomegranate with sunflower seed dressing
Prep time: 25 min
Total time: 25 min
Yield: Serves 4
Ingredients: 400g green beans, cut into bite-size pieces; 150g bulgur wheat; 2 tbsp olive oil; 200g feta, crumbled; Seeds from 1 pomegranate; Small bunch dill, finely chopped; For the dressing; 3 tbsp olive oil; 50g sunflower seeds; 1 tbsp runny honey; Finely grated zest and juice 1 lemon; Large pinch ground cinnamon; 1 tsp sumac; 1 garlic clove, crushed

By: Claire Thomson

Published: 12 Aug 24
Updated: 12 Aug 24

Green beans, bulgur, feta and pomegranate with sunflower seed dressing

Tender green beans, filling bulgur wheat, sharp pomegranate and creamy feta join forces in this filling summer salad from food writer Claire Thomson.

Claire says: “Bulgur wheat is easy to cook and incredibly versatile: casual handfuls of chewy cooked bulgur give salads extra heft; it sinks and swells in a flavoursome soup; and it brings extra texture to a pilaf. Use bulgur to stuff vegetables, too, or serve as a substitute for rice.”

Recipe taken from The Veggie Family Cookbook by Claire Thomson (Quadrille £30) and tested by delicious.

Discover dozens more summer salads and sides.

Easy
August 2024

Test kitchen approved

Serves 4
Hands-on time 25 min

Tender green beans, filling bulgur wheat, sharp pomegranate and creamy feta join forces in this filling summer salad from food writer Claire Thomson.

Recipe taken from The Veggie Family Cookbook by Claire Thomson (Quadrille £30) and tested by delicious.

Discover dozens more summer salads and sides.

Vegetarian recipes

Nutrition: Per serving

Calories: 438kcals
Fat: 33g (10g saturated)
Protein: 14g
Carbohydrates: 19g (9.4g sugars)
Fibre: 5.6g
Salt: 1.3g

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Ingredients

400g green beans, cut into bite-size pieces
150g bulgur wheat
2 tbsp olive oil
200g feta, crumbled
Seeds from 1 pomegranate
Small bunch dill, finely chopped

For the dressing

3 tbsp olive oil
50g sunflower seeds
1 tbsp runny honey
Finely grated zest and juice 1 lemon
Large pinch ground cinnamon
1 tsp sumac
1 garlic clove, crushed

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Method

Cook the green beans in a pan of boiling salted water for 3-4 minutes or until tender but still with a slight crunch. Drain and immediately transfer to a bowl of iced water to stop the cooking process. Once cooled, drain again and set aside.
Meanwhile, cook the bulgur wheat according to the packet instructions. Drain any excess water, dress with the 2 tbsp olive oil and season with salt and pepper. Leave to cool to room temperature.
To make the dressing, heat the 3 tbsp olive oil in a small frying pan over a medium heat and add the sunflower seeds. Cook for 30-60 seconds until they become fragrant and lightly browned, then tip into a bowl. Stir in the honey, lemon zest and juice, cinnamon, sumac and garlic, then season with salt and pepper.