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 ⁰F. 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.