Almost every June, when the peas first start, it seems I make some sort of salad with them, some kind of grain, and plenty of herbs. This year it was bulgur, heavy on the parsley, and I’m sorry I waited so long – it’s really good. Quicker than grains that need to be cooked, too. The whole thing is delicious and yet you can somehow feel how healthy it is as you eat it; a very happy combination.
You could add feta or goat cheese to this – it’s pretty close to a meal in itself now, and that would take you there – but I served it with some cold sliced ham and that was enough to round it out nicely.
4 to 6 servings
1 hour prep time
Prepare the Peas & Bulgur:
1 1/2 cup shelled peas
1 1/2 cup snow OR snap peas
1 1/2 cups bulgur
1/4 teaspoon salt
Shell the peas, and trim the snow or snap peas, also slice them in half if they are large.
Put a pan of water on to boil. Measure the bulgur and salt into a bowl (or leave them in the measuring cup, if it is big enough). Pour boiling water over the bulgur to cover it by at least an inch and leave it to soak for 5 or 10 minutes. Meanwhile, use the remaining water in the pan to cook the peas (all of them) for 2 minutes.
Rinse the peas in cold water until cool, then drain well. Drain the bulgur well then allow to cool as well.
Make the Dressing:
the juice of 1/2 lemon
1/4 cup olive oil
1/4 teaspoon salt
freshly ground black pepper to taste
Measure it all into a small bowl or jam jar and stir or shake to combine.
Finish the Salad:
1 small head leaf lettuce
1/2 cup finely chopped parsley
1/2 cup (2) finely chopped green onions
2 to 4 tablespoons dill, mint, or cilantro, finely chopped
Wash, trim, and chop the lettuce (or use the leaves whole under the rest of the salad). Wash, trim, dry, and finely chop the remaining herbs.
Mix the peas, bulgur, herbs, lettuce (if chopped) in a salad bowl and toss with the dressing. Transfer onto a platter of the whole leaves if that is how you are serving it.
Last year at this time I made Sour Cream Pancakes with Strawberry Maple Syrup.