Recipe: Broad Bean and Courgette Bulghur Salad

Keep getting loads of broad beans from Riverford! You'll be expecting another broad bean creation as my next entry actually. Its a veg that I do really like, but I dont tend to actually go out and buy. This is a nice, tasty, healthy and fresh tasting dish- not made with my own courgettes yet, they arent doing so well this year. Only got two plants (3rd one got devoured by slugs!) this time and it's being a bit slower producing nice big juicy fruits! You can boil the broad beans seperately if you want to peel their skins off- but i don't mind the skins. If you get nice fresh broad beans and you dont overcook them their skins never get tough really.

Broad Bean and Courgette Bulghur Salad (serves 4)

110g bulghur wheat
200ml hot vegetable stock (or chicken, depending on whether you want it vegetarian)
250g fresh broad beans
2 tbsp olive oil
1 red onion, diced
1 courgette, halved lengthwise and sliced
2 tbsp extra virgin olive oil
Big handful mint, finely chopped (plus extra leaves for garnish)
100g Feta Cheese
Salt and pepper to taste

1. Cook the bulghur wheat in the vegetable stock for 15 minutes, or until the wheat has soaked up all the liquid and is cooked. 10 minutes before the end of the cooking add the broad beans. Pour broad bean and bulghur mixture into a bowl and set aside.
2. In another pan, fry the red onions for about 5 minutes in the olive oil, until softened, then add to the bulghur mixture. To the same pan add the courgettes and fry for a further 5 minutes, until beginning to brown, then add to the bulghur mixture.
3. Mix in the extra virgin olive oil and fresh mint into the bulghur salad. Season to taste, crumble feta over the top, garnish with a few extra torn mint leaves, and serve!