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Bulgur, broad beans and dates salad with griddled broccoli


Serves: 4
timePrep time: 30 mins
timeTotal time:
Bulgur, broad beans and dates salad with griddled broccoli
Recipe photograph by Brett Stevens

Bulgur, broad beans and dates salad with griddled broccoli


Serves: 4
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
465Kcal
Fat
24gr
Saturates
3gr
Carbs
35gr
Sugars
4gr
Fibre
9gr
Protein
16gr
Salt
0.1gr

Annie Bell

Annie Bell

Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.

See more of Annie Bell’s recipes
Annie Bell

Annie Bell

Annie started her career as a chef, and is now an award-winning food writer who has written more than a dozen cookbooks. Her recipes are always as beautiful as they are delicious.

See more of Annie Bell’s recipes

Ingredients

  • 150g bulgur wheat
  • 300g fresh or frozen broad beans (about 1kg unpodded beans)
  • 2 tablespoons lemon juice, plus zest of 1 lemon
  • ¼ tsp ground cinnamon
  • ¼ tsp ground allspice
  • 4 tbsp extra-virgin olive oil
  • 4 Medjool dates, stoned and cut into thin strips
  • 3 tbsp chopped mint, plus a few small leaves
  • 3 tbsp chopped dill sprigs
  • 50g shelled pistachios
  • 4 lemon wedges, to serve
  • sea salt
For the griddled broccoli:
  • 400g tenderstem broccoli, trimmed
  • 2 tbsp extra-virgin olive oil

Step by step

Get ahead

Griddle the broccoli and prepare the salad up to the point of adding the dressing several hours ahead.

  1. For the broccoli, bring a large pan of salted water to the boil, add the broccoli and cook for 3 minutes. Drain and leave for a few minutes for surface moisture to evaporate.
     

  2. In a large bowl, cover the bulgur wheat with plenty of boiling water and leave to soak for 20 minutes until tender but with a slight resistance.

  3. Meanwhile, heat a griddle pan over a medium heat. Toss the broccoli in a bowl with the oil and seasoning and cook in 2 or 3 batches for 2-3 minutes each side until lightly charred. Cool.

  4. Bring a medium-sized pan of water to the boil and simmer the fresh broad beans, if using, for 6-7 minutes. Drain and cool in cold water. Unless they are tiny, skin them. If using frozen, cook according to the pack instructions, then drain, cool and skin.

  5. Drain the bulgur wheat into a sieve and shake to get rid of as much water as possible. Whisk the lemon juice with the spices and some seasoning, then whisk in the olive oil and set aside.

  6. Combine the bulgur wheat, beans, dates, herbs and half the pistachios in a serving dish. To serve, pour over the dressing and gently toss; check the seasoning. Scatter over the lemon zest, the remaining pistachios and a few mint leaves. Serve with the broccoli, and lemon wedges to squeeze over while eating.

Chef quote

The griddled broccoli makes the salad into a complete affair, though grilled lamb chops seem to call fairly strongly, too

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