350g/2 cups bulgur wheat
250g frozen broad beans
115g/1 cup frozen petits pois
225g cherry tomatoes, halved
1 onion, chopped
1 red (bell) pepper, seeded and diced
50g mangetouts, chopped
3 tablespoons chopped fresh herbs, such as parsley, basil and thyme
For the dressing
5 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon mustard powder
Salt and ground black pepper
Put the bulgur wheat into a large bowl. Add enough cold water to come 2.5cm/1 in above the level of the wheat. Leave to soak for approximately 30 minutes.
Turn the soaked bulgur wheat into a sieve (strainer) lined with a clean dish towel. Drain the wheat well and use the dish towel to squeeze out any excess water.
Cook the broad beans and petits pois in a pan of boiling water for about 3 minutes, until tender. Drain thoroughly and mix with the prepared bulgur wheat in a bowl.
Add the cherry tomatoes, onion, pepper, mangetouts and watercress to the bulgur wheat mixture and mix. Combine all the ingredients for the dressing, season and stir well.
Add the herbs to the salad, season and add enough dressing to taste. Toss the ingredients together.
Serve immediately or cover and chill in the refrigerator before serving.
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We write occasional pieces about our adventures, about our findings related to the Wildfitness approach, about food and we also invite others to contribute.