Salads
Asparagus, Courgette & Tomato Tabbouleh
A traditional herby tabbouleh with plenty of vibrant fresh veg thrown in, to celebrate the arrival of spring. Ideal as a side to share with a meal, picnic, or BBQ. It could easily be adapted into a full lunch or dinner by adding some shredded chicken, smoked fish, crumbled cheese, or fried tofu.
Cook's notes
This salad is equally good served warm or cold. If you’re going to let it cool, don’t add the herbs until just before serving; they’ll lose their fresh grassy flavours if left in the heat of the dish for too long.
Ingredients
- 125g bulgur wheat
- 250g cherry tomatoes
- 2 courgettes
- 200g asparagus
- 60g spring onions
- 30g parsley
- 10g mint
- 1 lemon
- olive oil
- salt & pepper
Method
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Step 1
Turn your oven to 200˚C/Gas 6 to preheat. Boil your kettle.
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Step 2
Place the bulgur wheat in a heatproof bowl. Mix in 1 tbsp of olive oil and a pinch of salt. Tip in enough boiling water to cover by 1cm. Pop a plate on top and leave to plump up.
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Step 3
Halve the tomatoes. Cut the courgettes into 1cm thick slices. Place them in a roasting tray. Oil and season well. Transfer to the oven to roast for 25 mins.
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Step 4
Meanwhile, trim away any tough ends from the asparagus. Slice each spear into 3. Mix them into the roasting tray with the tomatoes and courgettes for their last 8 mins in the oven.
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Step 5
Trim the onions and slice them as thinly as you can.
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Step 6
Pick the parsley and mint leaves away from the stalks. Finely chop them.
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Step 7
When the veg is cooked, fluff up the bulgur wheat with a fork and add it to the roasting tray, along with the onions, herbs, and a good squeeze of lemon. Mix well and tweak the seasoning with more salt, pepper and lemon juice to taste.