Serves
2 People
Cooking Time
35 minutes
Season
Dietary
Ready in 30 minutes, this recipe celebrates the start of summer. Thanks to Riverford Veg for this one.
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:
1. Turn your oven to 200˚C/Gas 6 to preheat.
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.
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.
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.
5. Trim the onions and slice them as thinly as you can.
6. Pick the parsley and mint leaves away from the stalks. Finely chop them.
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.
