Denise says:

  • This is a colourful salad that works all year round.  You can vary the grain and substitute with quinoa or rice to make it gluten free. Edamame, as a soy bean, contain all 9-amino acids and is a complete protein.
  • Perfect for vegans and vegetarians and for meat eaters who fancy a meat free meal.
  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Serves: 4 people


  • 25g bulghur wheat
  • 150ml vegetable stock
  • 200g edamame beans – frozen defrosted
  • Dressing
  • 1 tablespoon za’atar
  • 4 tablespoons extra virgin olive oil
  • Zest and juice 1 lemon
  • ½ small garlic clove – peeled and grated
  • ~
  • Salad
  • 4 spring onions- chopped
  • 1 large ripe beef tomato – chopped
  • Large bunch fresh parsley
  • 4 tablespoons fresh mint – leaves only chopped
  • Sumac for sprinkling


  1. Cook the bulgur wheat and the edamame in the vegetable stock. Bring to the boil and simmer for about 10 minutes or until cooked. Drain and set aside.
  2. Combine all the dressing ingredients together and set aside.
  3. Mix all the salad ingredients together, then stir in the bulghur wheat and edamame.
  4. Season and finish with a sprinkling of sumac.