Cherry Tomato, Runner Bean and Bulgur Wheat Salad

Sweet runner beans and juicy roasted tomatoes are paired with bulgur wheat and walnuts in this hearty grain salad. Eat well, feel well with this surprisingly versatile easy to prepare legume. It contains iron, vitamin B6 and magnesium, which help your brain function properly.

Serves: 2

Prepare: 15 minutes

Cook: 20 minutes

Ingredients:

• 400g cherry tomatoes
• 120g bulgur wheat, rinsed and drained
• 300g runner beans, finely sliced
• 1 red onion, finely sliced
• 3 garlic cloves, unpeeled
• 30g walnuts
• 1tbsp extra virgin olive oil
• 1 1/2 tbsp cider vinegar
• 10g mint leaves
• 2 tbsp chopped dill

1. Preheat the oven to 200°C, gas mark 6. Toss the tomatoes in ½ tbsp oil in a roasting tin, season. Add the garlic and roast for 12-15 minutes until the tomatoes are starting to burst. Roast the walnuts on a baking tray for 6-8 minutes until toasted and fragrant, set aside to cool, then roughly chop.

2. Meanwhile, bring a pan of salted water to the boil and add the bulgur wheat. Simmer for 15-20 minutes, adding the beans for the final 2 minutes. Drain and rinse under cold water. Put the vinegar, a pinch of salt and the onion in small bowl and stir together, set aside until the bulgur wheat and tomatoes are cooked.

3. When ready to serve, squeeze the garlic out of its skin into a large bowl, then add the remaining ½ tbsp oil and a few of the tomatoes, mash with a fork to combine. Add the onion mixture along with the bulgur, beans, mint, ¾ of the dill and ¾ of the walnuts, then toss everything together. Divide between two plates, adding the rest of the tomatoes. Scatter over the remaining walnuts and dill, then finish with a good grinding of black pepper.