Bulgur salad with fava beans, cherry
tomatoes, olives and feta
Serves 4
Bulgur, with its slightly nutty
taste and chewy texture, combines beautifully with vibrant fava
beans, sweet cherry tomatoes, plump Kalamata olives, and crumbled
feta.
½ cup bulgur
1 cup frozen fava (broad) beans
3 tablespoons extra virgin olive oil
1½ tablespoons lemon juice
1 garlic clove — minced
½ teaspoon salt
½ teaspoon freshly ground black pepper
1½ cups cherry tomatoes — halved
8 Kalamata olives — pitted and halved
2 scallions — thinly sliced
2½ oz (70g) feta cheese — crumbled
2 tablespoons finely chopped fresh parsley
½ tablespoon finely chopped fresh mint
COOK the bulgur according to package
directions. PLACE the fava beans in a separate bowl, pour over
boiling water to cover, and allow to stand for 5 minutes. REFRESH
the fava beans under cold water, drain, then peel off the leathery
skins. PLACE the olive oil, lemon juice, garlic, salt and pepper in
a jar with a screw-top lid and shake to combine. MIX together the
prepared bulgur and fava beans, tomatoes, olives, scallions, feta,
parsley and mint in a bowl. DRIZZLE in the dressing and toss gently
to combine well.
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