This appetizing salad is ideal served with fresh crusty wholemeal bread and home-made
chutney or pickle.

Serves 6
350 g/ 12 oz/2 cups bulgur wheat
225 g/8 oz frozen broad beans
115 g/4 oz/1 cup frozen petit pois
225 g/8 oz cherry tomatoes, halved
1 Spanish onion, chopped
1 red pepper, seeded and chopped
50 g/2 oz mangetouts, chopped
50 g/2 oz watercress
15 ml/1 tbsp chopped fresh parsley
15 ml/ 1 tbsp chopped fresh basil
15 ml/ 1 tbsp chopped fresh thyme
French dressing
Salt and freshly ground black pepper
Serves 6
Soak and cook the bulgur wheat according to the package instructions. Drain thoroughly and put into a serving bowl.
Meanwhile, cook the broad 2beans and petit pois in boiling water for 3 minutes. Drain and add to the prepared bulgur wheat.
Add the cherry tomatoes, onion, pepper, mangetouts and watercress to the bulgur wheat mixture. Toss well together in the bowl until all the ingredients are well-combined.
Add the chopped fresh parsley, basil and thyme and French dressing to taste. Season with salt and pepper and toss the ingredients together. Serve immediately or cover and chill in the refrigerator before serving.

COOK'S TIP
Use cooked couscous, boiled town rice or wholewheat pasta in place of the bulgur wheat.