Broad bean salad with toasted pumpkin seeds and feta

Broad bean salad with pumpkin seeds and fetaBroad beans are a great summer vegetable to add in salads. This wholesome dish is full of summer flavours.

We spotted this recipe in the Waitrose magazine.

Broad bean salad with toasted pumpkin seeds and feta

  • 200g bulghur wheat
  • 60g pumpkin seeds
  • 2 tbsp extra virgin olive oil
  • 200g fresh broad beans
  • 150g baby plum tomatoes, halved
  • ½ cucumber, peeled, deseeded and chopped
  • 1 bunch salad onions, trimmed and finely sliced
  • 200g feta, crumbled
  • 40g flat-leaf parsley, chopped
  • zest and juice of 1 lemon


  1. Preheat the oven to 220°C.
  2. Place the bulghur wheat in a bowl and pour over 1 litre of boiling water. Leave for about 20 minutes until tender, then drain any excess water. When cooled, fluff up with a fork.
  3. Place the pumpkin seeds on a baking tray lined with baking parchment. Drizzle with ½ teaspoon of the olive oil, and sprinkle with a little sea salt (optional). Toss together and place in the oven for 8-10 minutes, turning once, until deep golden brown in colour. Remove and allow to cool.
  4. Cook the broad beans in a little boiling water for 3 minutes, drain in a sieve and cool under cold running water. Remove the thin shells from the beans, and place the beans in a large serving bowl.
  5. Add the tomatoes, cucumber, onions, feta and parsley. Stir in the bulghur wheat and toasted pumpkin seeds.
  6. Use a fork to whisk together the lemon juice, zest, remaining olive oil, and seasoning. Drizzle over the salad and mix well to combine.


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