Bulgur with broad beans, peas and feta

Ingredients

For 1 serving

• Bulgur65 g
• Broad beans100 g
• Peas80 g
• Spring onions2
• Feta40 g
• Dill4 g
• Extra virgin olive oil10 g
• Lemon juice10 ml
• Saltto taste

Contains: gluten, lactose,

In season: April – June

Method

1. Put the bulgur in a bowl, pour over one and a half times its volume of salted boiling water, cover and leave for 15 minutes, until the water is absorbed.
2. Meanwhile bring a small pan of water to the boil and blanch the broad beans and peas for 3 minutes, until tender; drain and cool them in cold water. Slip the broad beans out of their skins by pinching them.
3. Thinly slice the spring onions. Heat the olive oil in a frying pan over medium heat and toss them for 2 minutes, until soft; add the beans and peas with a pinch of salt and warm through for 1 minute.
4. Fluff the bulgur with a fork and mix it into the vegetables with the lemon juice and chopped dill. Finish with the crumbled feta.