sea salt & freshly ground black pepper
225g bulgar wheat
400g freshly podded baby broad beans
1/2 a cucumber
1/2 a medium red onion, finely chopped
1/2 a plump red chilli, finely chopped
3 cloves of garlic, crushed
1 small bunch of fresh mint, leaves roughly chopped
1 small bunch of fresh flat-leaf parsley, roughly chopped
juice and zest of 2 small lemons
4 tablespoons extra virgin olive oil
Half fill a large saucepan with water, stir in 1 teaspoon of salt and bring to the boil. Add the bulgar wheat, return to the boil and cook for 8-10 minutes, until tender. Drain well in a sieve under running water until cold. Drain again and tip into a large serving bowl.
Have ready a bowl of iced water. Half fill a medium pan with water and bring to the boil. Add the broad beans and return to the boil. Cook for just 2 minutes, then drain and put them into the bowl of iced water. Leave for 5 minutes, then slip off their skins and add the beans to the bulgar wheat.
Cut the cucumber in half lengthways and scrape out the seeds with a teaspoon, then chop (about 1cm). Add to the bowl of wheat and beans, along with the onion, chilli, garlic and herbs.
Add the lemon juice and zest, olive oil and plenty of freshly ground black pepper and mix until all the ingredients are thoroughly combined. Taste, adjust the seasoning as necessary, and serve.
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