Serves 4 as a side dish
200g bulghar wheat
2 medium courgettes (approx 300g)
1 small bunch coriander, chopped
1 small bunch mint chopped
1 clove garlic, finely chopped
1 chilli finely chopped
6 spring onions, sliced
juice ½ lemon
3tbsp olive oil
Courgette and Bulghar Wheat SaladA wonderful summery salad perfect for picnics and lunchboxes.
Try serving drizzled with tahini sauce.
Cover the bulghar wheat with 500ml water (add a little vegetable stock for flavour), cover and simmer for about 5mins until all the water is absorbed, then turn off the heat and leave for 10mins.
Meanwhile, cut the courgettes into 4 lengthways and slice out the fibrous central bit, and slice into thin crescents.
Heat a pan and fry the courgettes in 1tbsp sunflower oil until golden, season well and add a squeeze of lemon juice.
Once the bulghar wheat is cooked, combine in a bowl with the rest of the ingredients.
Serve on a large plate with the tahini sauce drizzled over