Eat as a main meal with white wine or a delicious rosé.
If they are still too hard, add
Pod the broad beans and blanch briefly in salted water. Rinse them in cold water. Pod the broad beans again to remove the grey ‘skin’ from the bean by making a cut in the side and squeezing out the green bean. Blanch the green beans, rinse in cool water and cut in three pieces.
Coarsely chop all herbs. Cut the pomegranates into sections and fill half a large bowl with water. Remove the seeds from the peel under water. The bitter white peel will float and the arils will sink. Remove the white pulp and arils from the water. Once the burghul is fluffy and fully cooled, fold in all the ingredients.
Season the salad with lemon juice, olive oil, salt and pepper.
You can easily prepare this salad in advance. It can only get better.
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