Bulgur & String Bean Salad

By: Oz Telem
Prep time: 15 minutes
Yield: 3-4 servings

Ingredients:

• 1/2 cup fresh string beans
• 1 bunch parsley, coarsely chopped
• 3 scallions, finely chopped
• Mint leaves (from 5-6 bunches), finely chopped
• 1/3 cup cranberries, preferably without added sugar
• A handful of pumpkin seeds, roasted in a dry skillet (be careful not to burn)
• 1/4 cup lemon juice
• 3-4 tablespoons olive oil
• Salt, ground black pepper to taste
• 1/2 of the 9 oz. package Tnuva’s Light Feta Cheese
• 1 large cluster of seedless white grapes
• 2 tablespoons olive oil
• Salt, ground black pepper
• 1 cup bulgur, rinsed and drained
• 1 1/2 cups water
• Pinch of salt

Instructions

1. Prepare the grapes: heat the oven to 390°F. Remove the grapes from the stems, place on a baking tray and season with olive oil, salt and pepper. Roast for 10-12 minutes until the grapes begin to crack. Remove and cool to room temperature.
2. Prepare the bulgur: put bulgur, water and salt in a pot and bring to a boil. Cover the pot, remove from the stove and leave for about 15 minutes, until the bulgur absorbs all the liquid and softens. Gently stir with a fork and refrigerate for at least 10 minutes.
3. Cook the string beans in boiling water for a minute (keep them crispy). Drain and coarsely cut.
4. Place the string beans, grapes (including the remaining juice in the baking tray), bulgur, herbs, cranberries and pumpkin seeds in a salad bowl. Season with lemon juice, olive oil, salt and pepper, and mix gently. Crumble the feta cheese over the salad and serve immediately.