1. Put spinach in plenty of boiling water.

2. Cover and stand for 2-3 minutes.

3. Drain, save water to boil beans.

4. Dab leaves with a kitchen towel, keep aside.

5. Boil beans in drained water till bright, but not mushy.

6. Drain, keep aside.

7. Soak burghul wheat in 1 cup water for 5 minutes.

8. Drain fully, by pressing out between palms.

9. Chop walnuts in quarters or smaller pieces, save two halves for garnish.

10. Mix peas, onion, beans, spinach, wheat and walnuts.

11. Take in a large transparent bowl.

12. Chill in refrigerator till dressing is ready.

13. Beat curds till smooth.

14. Add all other ingredients, mix well.

15. Pour three-fourths of dressings over prepared mixture.

16. Mix with spatula till well-blended.

17. Pour remaining dressing over salad.

18. Garnish with saved walnut halves.

19. Serve chilled with warm pita bread, or lebanese rice too.

Making time: 30 minutes
Makes: 3 servings
Shelflife: 2 days