Our glorious weather is demanding lighter, brighter flavoured foods but, under lockdown, we cannot and should not pop out for ingredients that we haven’t got. I always try to have broad beans in the freezer – they are a very favourite vegetable in this house – and I love cracked wheat for salads and hot pilaffs. What I didn’t have was half a cue – so I used 2 oranges and it was just as delicious!
Print the recipe here.
- 150g frozen broad beans
- 250g bulgur or cracked wheat
- 4-5 salad onions
- Fresh mint leaves and parsley
- 1/2 a cucumber
- 50g currants
- Extra virgin olive oil
1 Leave the broad beans to defrost on a plate at room temperature for about 2 hours, then slip the bright green beans from their outer skins.
2 Wash the cracked wheat in a sieve, then bring it to the boil in 400ml water, cover and simmer for 10 minutes. Trim and finely chop the salad onions. Finely chop a good handful of mixed mint leaves and parsley.
3 Coarsely grate the cucumber with the skin on. Squeeze the shreds dry in your fist over the hot wheat, adding the cucumber water to the salad, stir, then add the cucumber shreds, onions, herbs, beans, currants and a little salt and pepper. Moisten the salad with some olive oil, stir then leave to stand for 10-15 minutes. Stir and season again, then serve.
- The recipe above is my original – it’s not what is in the main picture!
- I didn’t have mint and just used parsley.
- I didn’t have spring onions and used a small shallot – some red onion would have been fine too.
- As I mentioned in the intro I also didn’t have cucumber (many people wouldn’t have attempted the recipe at this stage but I was determined!). I used 2 medium oranges and cut off all the pith and peel. I then cut them in half and removed the fleshy core before cutting the flesh into 1cm pieces or just a bit smaller. I carefully captured all the orange juice and added it to the hot wheat with all the other ingredients.
- 1 recipe, 2 outcomes and both are delicious.