On a recent trip to Portugal I was thrilled to see these exotic fruits hanging heavy on little trees.They are “seasonal” in the northern hemisphere during winter and with their juicy gemstone kernels they really light up any dish in the dark months of winter.
Serves 2, so just double it if you are expecting guests!
150g Bulgur Wheat
Half a pack or 100g of Feta
2 Spring Onions or half of a Small regular Onion
A handful of new tender Broad Beans or Green beans
A small bunch of Parsley
Half a Lime, juice of
Olive Oil to drizzle
Wash and top n’ tail your beans of choice and cook until tender, but still with crunch, 3-4 min. Set aside to cool.
Put your bulgur wheat in a bowl and cover with enough boiling water to just cover the grains. Set aside for 10 minutes and the bulgur will soften and absorb the water all on its own.
Meanwhile chop the onions and parsley, and scoop out the pomegranate kernels and mix together with the cooled bulgur wheat and beans.
Crumble the feta over the top of the dish, followed by salt and pepper and finished with a large squeeze of lime juice
Serve with hot flat bread or toasted pita with a little extra olive oil and garlic on top