Ingredients

• 10-12 small tender spinach leaves (de-stemmed and halved)
• 10-12 tender green runner beans (de-tipped and cut in 1 inch pieces)
• 1 onion (cut into thin slivers)
• 1/4 cup - soaked and well-boiled garbanzo beans
• 1 tbsp - burghul wheat
• 4 walnuts (split and broken)
• For dressing:
• 1 cup - thick curds (tied in muslin cloth for 30 minutes)
• 1 tsp - fresh mint leaves (finely chopped)
• 1/4 red bell pepper (very finely chopped) (optional)
• 1/4 yellow bell pepper (very finely chopped) (optional)
• 1 fresh red chilli (very finely minced)
• 1/2 tsp - sugar powdered
• salt to taste

How to Make Crunchy Salad

• Put spinach in plenty of boiling water. Cover and stand for 2-3 minutes. Drain, save water to boil beans.
• Dab leaves with a kitchen towel, keep aside.
• Boil beans in drained water till bright, but not mushy.
• Drain, keep aside.
• Soak burghul wheat in 1 cup water for 5 minutes.
• Drain fully, by pressing out between palms.
• Chop walnuts in quarters or smaller pieces, save two halves for garnish.
• Mix peas, onion, beans, spinach, wheat and walnuts.
• Take in a large transparent bowl.
• Chill in refrigerator till dressing is ready.
• Beat curd till smooth.
• Add all other ingredients, mix well.
• Pour three-fourths of dressings over prepared mixture.
• Mix with spatula till well-blended.
• Pour remaining dressing over salad.
• Garnish with saved walnut halves.
• Serve chilled with warm pita bread, or Lebanese rice too.