- 2 sticks of rhubarb
- 1 red onion
- A handful of mint, leaves only
- 1 lemon
- 2 tbsp honey
- 75g bulgar wheat
- 500g broad beans in the pod
- 50g rocket
- 120g feta
- Sea salt
- Freshly ground pepper
- 2 tbsp olive oil
- 150ml boiling water
- Small pan
- 1.
Trim the woody ends off the rhubarb sticks. Thinly slice the rhubarb and slide it into a bowl. Peel the red onion and finely chop it. Add the onion to the rhubarb. Pick the mint leaves and tear them into the bowl. Grate in the lemon zest and squeeze in the juice. Drizzle in 2 tbsp honey and 1 tbsp olive oil. Add a generous pinch of salt and pepper and stir. Set aside for 15 mins.
- 2.
Meanwhile, fill your kettle and boil it. Tip the bulgar wheat into a heatproof bowl and pour in 150ml boiling water. Swirl with a fork, cover with a plate and set aside to soak for 15-20 mins. The bulgar will soak up the water and become tender.
- 3.
Fill a small pan with boiling water and set it on the hob. Pod the broad beans. When the water is boiling, add the broad beans. Simmer for 2-3 mins, till just tender. Drain the broad beans and rinse with cold water to stop them cooking further. Shake off the excess water.
- 4.
Stir the broad beans into the bowl with the rhubarb. Fold in the rocket and crumble in the feta. Pour in another 1 tbsp olive oil and stir.
- 5.
Divide the bulgar between a couple of plates. Top with the pickled veg and beans and serve.
- Tip
A pod in the right direction
Broad bean pods can be just as delicious as the tender beans inside. You can roast or bake the pods whole, or try snipping them and removing the stringy bits, then sauté them for a quick side or topping.
