Bulghur wheat salad with broad beans spinach and mint
Put the bulghur wheat in a heatproof bowl and cover with boiling, salted water and leave to soak for 20 mins. Drain well and set aside.
Blanch the spinach in boiling salted water until tender, cool then roughly chop.
Pour boiling water over the broad beans (you don’t need to defrost them) then remove the outer grey pod and discard.
Combine the orange zest and juice, sumac, allspice, extra virgin olive oil and season with salt and pepper to taste. Combine the bulghur wheat, vegetables, dressing, mint leaves and pine nuts.
½ cup bulghur wheat
120g bag baby spinach
1½ cups frozen broad beans (or use peas or edamame)
grated zest and juice 1 orange
1 tsp Farro sumac
½ tsp Farro ground allspice
3 Tbsp Speroni extra virgin olive oil
1 cup mint leaves
¼ cup toasted pine nuts