The Red Lion Cricklade (Leaderboard Ad)

Let's Talk

Your Total Guide To eating & drinking

Hall & Woodhouse (sponsor)

Recipe: Broad Bean & Courgette Bulghur Salad

Broad beans are a fantastic British ingredient that aren't used nearly enough in this country. Chef, Melanie Booth shows us how to make the most of this fantastic vegetable!

Now that they're in season (English broad beans available April-August in the shops) why don’t you give this tasty, healthy and fresh tasting salad a try? If the weather gets a little warmer, this is also a lovely side dish to bring to a barbeque or picnic.

Ingredients (serves 4 as a side dish):

  • 110g bulghur wheat
  • 200ml hot vegetable stock
  • 250g fresh broad beans
  • 2 tbsp olive oil
  • 1 red onion, diced
  • 1 courgette, halved lengthwise and sliced
  • 2 tbsp extra virgin olive oil
  • Big handful mint, finely chopped (plus extra leaves for garnish)
  • 100g Feta Cheese
  • Salt and pepper to taste

Method:

1. Cook the bulghur wheat in the vegetable stock for 15 minutes, or until the wheat has soaked up all the liquid and is cooked. 10 minutes before the end of the cooking add the broad beans. Pour broad bean and bulghur mixture into a bowl and set aside.

2. In another pan, fry the red onions for about 5 minutes in the olive oil, until softened, then add to the bulghur mixture. To the same pan add the courgettes and fry for a further 5 minutes, until beginning to brown, then add to the bulghur mixture.

3. Mix in the extra virgin olive oil and fresh mint into the bulghur salad. Season to taste, crumble feta over the top, garnish with a few extra torn mint leaves, and serve! 

The Red Lion Cricklade Animated Ad
Chiseldon House Hotel & Restaurant
The Barrington Arms (Animated Ad)
De Vere Cotswold Water Park (general)
Hall & Woodhouse
The Kings Head Hotel (Animated Ad)
Boom Battle Bar (NEW Animated Ad)
The Cricklade Club
David Lloyd (Half Price Joining Fe - May Animated Ad)
Roves Farm
Jewel in the Crown (leaderboard)

Weather in Swindon