Burghul, Broadbean and Herb Tabbouleh

I’ve kept the dressing quite tart as it’s good to have a refreshing salad to balance the richness of other dishes in the line-up.

¾ cup fine burghul ¾ cup boiling water sea salt and ground pepper

600 grams frozen broad beans, blanched and peeled

1 small telegraph cucumber, seeded and finely chopped

½ cup white or regular raisins

12 green olives, roughly chopped

2 cups packed parsley leaves, finely chopped

½ cup packed mint leaves, roughly chopped

Dressing 1 teaspoon caraway seeds, toasted and coarsely crushed

2 tablespoons olive oil 2 tablespoons red wine vinegar 2 cloves garlic, crushed 1 teaspoon honey

Optional serving suggestions cos lettuce leaves

Quick Pickled Onions, see recipe below

Combine the burghul, boiling water and 1 teaspoon salt in a bowl, cover and leave until all the water has been absorbed. Fluff up with a fork.

Dressing: Whisk all the ingredients together in a large bowl and season generously with salt and pepper.

To serve: Add all the salad ingredients plus the burghul to the dressing and toss together.

Arrange the cos leaves around the bowl and add the salad. Top with the Quick Pickled Onions. Serves 8