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Broad bean, bulgur wheat and peach salad with a poached egg and mustard and yoghurt dressing

Name: Broad bean, bulgur wheat and peach salad with a poached egg and mustard and yoghurt dressing
Cook time: 30 min
Yield: 4
Ingredients: Dressing; 30ml (2 tbsp) wholegrain mustard; 15ml (1 tbsp) honey; 45ml (3 tbsp) white wine vinegar; zest of ½ lemon; 210g (¾ cup) Greek yoghurt; salt and freshly ground black pepper, to taste; Salad; 285g (1½ cups) bulgur wheat; 750ml (3 cups) chicken/vegetable stock, warm; 350g broad beans, shelled; ½ red onion, peeled and thinly sliced; 2 fresh peaches, sliced into thin wedges; 125ml (½ cup) white wine vinegar; 4 large eggs; 100g watercress; 60ml (¼ cup) onion sprouts

May 12, 2013 (Last Updated: January 11, 2019)

Broad bean, bulgur wheat and peach salad with a poached egg and mustard and yoghurt dressing recipe

Quick, healthy and delicious! This broad bean, bulgur wheat and peach salad with a poached egg and mustard and yoghurt dressing is a delicious lunch or a nutritious dinner.

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Broad bean, bulgur wheat and peach salad with a poached egg and mustard and yoghurt dressing

Serves: 4

Cooking Time: 30 mins

Ingredients

Dressing
30ml (2 tbsp) wholegrain mustard
15ml (1 tbsp) honey
45ml (3 tbsp) white wine vinegar
zest of ½ lemon
210g (¾ cup) Greek yoghurt
salt and freshly ground black pepper, to taste
Salad
285g (1½ cups) bulgur wheat
750ml (3 cups) chicken/vegetable stock, warm
350g broad beans, shelled
½ red onion, peeled and thinly sliced
2 fresh peaches, sliced into thin wedges
125ml (½ cup) white wine vinegar
4 large eggs
100g watercress
60ml (¼ cup) onion sprouts

Instructions

For the dressing, stir all of the ingredients together and season.

For the salad, place the bulgur wheat in a bowl and pour over the warm stock. Cover with plastic wrap and leave to stand for 10 – 15 minutes.

Bring a pot of salted water to a boil. Blanch the beans for 4 – 5 minutes and refresh in cold water. Remove the skins and toss the beans together with the red onion and peach wedges. Stir in the bulgur wheat.

Bring a pot of water to a boil and add the white wine vinegar (this will make poaching the egg easier). When the water starts to simmer, stir it gently with a spoon to form a whirlpool. Let it stand for 15 seconds, break open a fresh egg and gently pour the egg into the water. Poach for 3 – 4 minutes or longer if you prefer less runny yolks. When cooked, remove with a slotted spoon and drain on paper towel. Repeat with remaining eggs.

Divide the watercress between 4 plates, add a spoonful or 2 of the bulgur wheat mixture and top with a poached egg. Drizzle with dressing and scatter onion sprouts on top.