photo and recipe credit to Beth Adamson
Procedure:
Wash the bulgur wheat, place in a large pan of cold, salted water. Bring to a simmer, cook until just tender and drain.
Bring a large pan of salted water to a rolling boil. Add the broad beans to the pan. After 2-3 minute lift around half the bean from the water and refresh in ice water or cold running water to stop them cooking. Allow the remaining beans to continue cooking for another 2-3 mins and drain.
Place the drained (more well-cooked beans) in a fast speed blender with the garlic, cumin, juice of half a lemon, dash olive oil and 1 tbsp water. Blend until completely smooth - if necessary add a splash more water, scrape down the sides of the blender and continue. Add 1 tbsp tahini and blend again until incorporated. If it’s still loose add another tbsp tahini and blend again. Season to taste.
OPTIONAL STEP: Pop the remaining unblended broad beans from their inner pods.
Place the bulgur wheat, radishes, shallot, mint, parsley, broad beans in a mixing bowl. Dress with olive oil, salt and lemon juice to taste.
Spoon the pureed bean mixture onto a serving plate and top with the bulgur wheat mixture and za’atar.
Ingredients:
Makes 4 portions
180g (1 cup) bulgur wheat
500g (2.5 cups) podded broad beans (fresh or frozen)
1 clove garlic
Pinch ground cumin
1-2 tbsp tahini
1-2 lemons
Good pinch za’atar
2 tbsp chopped parsley
2 tbsp chopped mint
6 breakfast/ small radishes, finely sliced
1 small shallot, finely diced
Salt & Pepper
Olive oil