120g bulgur wheat
1 Knorr Paprika & Sundried Tomato Stock Pot
230g pack asparagus, trimmed
200g pack baby courgettes, halved lengthways
6 Cooks’ Ingredients Chargrilled Tomatoes, roughly chopped (plus 1 tbsp of oil)
1⁄2 lemon, juice
1⁄4 tsp ground allspice
2 salad onions, finely sliced
1⁄2 x 25g pack flat leaf parsley, leaves finely chopped
1⁄2 x 25g mint, leaves finely shredded
1.Rinse the bulgur wheat well in several changes of cold water; put in a saucepan. In a jug, mix the stock pot with 500ml just-boiled water and pour over the bulgur wheat.
Bring to the boil, cover with a lid and simmer for 15 minutes,until tender. Drain off any excess liquid and spread the bulgur wheat out on a plate to steam dry for 10 minutes.
2. While the bulgur wheat is cooling, put a griddle pan over a high heat. Toss the asparagus and courgettes with 1 tbsp oil from the jar of chargrilled tomatoes. Cook on the griddle for 5-6 minutes, turning occasionally, until tender (you may need to do this in batches); season.
3. In a mixing bowl, combine the chargrilled tomatoes, lemon juice and allspice. Stir in the cooled bulgur wheat, salad onions and herbs. Divide between plates and top with the asparagus and courgettes.
You could keep this recipe vegan, or add some slices of griddled halloumi cheese for a vegetarian option.
And to drink…
Enjoy this dish with Yealands Reserve Grüner Veltliner, Awatere Valley, New Zealand, which has notes of honey, white pepper and spice.