About this recipe:Full of green peas, beans and herbs - this salad is packed with energy and tastes fabulous!
250g bulgar wheat
300g frozen broad beans
300g mangetout or sugarsnap peas
300g frozen peas
5 tablespoons olive oil
1 lime, juiced
25g freshly chopped parsley
25g freshly chopped mint
1 pinch salt and pepper
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:10min › Ready in:30min
Pour the bulgar wheat into a bowl, cover with water (no need to have an exact quantity) and refrigerate for about one hour or until tender and saturated.
Cook the broad beans in boiling water for about 5 minutes. Add the mangetout and peas; cook for another 1 or 2 minutes. Dip the vegetables in icy water and stop the cooking process. They will remain green and crunchy. Drain and refrigerate.
Drain the bulgar wheat. Add peas and beans, olive oil, lime juice and chopped herbs. Season with salt and pepper.
Refrigerate the bowl for approximately 1 1/2 hours - this way the flavours will have time to blend. Serve chilled.