Lemon & Garlic Courgette Salad with Bulgar Recipe | Abel & Cole
Lemon & Garlic Courgette Salad with Bulgar
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Total: 25 mins
A fresh salad of tender raw courgette ribbons tossed with aromatic oregano, nutty bulgar wheat, sweet raisins, salty capers and creamy golden pine nuts.
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Ingredients you'll need
  • 75g bulgar wheat
  • 25g raisins
  • 1 red onion
  • 1 garlic clove
  • 1 lemon
  • 1 tbsp capers
  • 25g pine nuts
  • 2 courgettes
  • A handful of oregano, leaves only
From your kitchen
  • Sea salt
  • 100ml boiling water
  • Freshly ground pepper
  • 2 tbsp olive oil
You'll need
  • Sea salt
  • 100ml boiling water
  • Freshly ground pepper
  • 2 tbsp olive oil
Step by step this way
  • 1.

    Fill and boil your kettle. Tip the bulgar wheat into a heatproof bowl. Tip in the raisins and add a pinch of salt. Pour over 100ml boiling water, stir with a fork and cover the bowl with a plate. Set the bulgar wheat aside to soak for 15 mins.

  • 2.

    Meanwhile, peel and thinly slice the red onion. Slide it into a bowl. Peel and grate in the garlic. Grate in the lemon zest and squeeze in the juice. Add 1 tbsp capers and season with a little salt and pepper. Pour in 2 tbsp olive oil and stir. Set aside for 10 mins to marinate.

  • 3.

    Set a small frying pan on a medium heat. Add the pine nuts and toast them for 2-3 mins, stirring occasionally, till golden. Tip into a bowl.

  • 4.

    Trim the ends off the courgettes and use a vegetable peeler to shave them into ribbons. Peel down to the seeded core, then finely slice it. Add the courgette ribbons to a large bowl. Tear in the oregano leaves.

  • 5.

    When the bulgar has soaked for 15 mins and is tender, drain off any remaining water and add the bulgar wheat to the courgettes. Pour in the onions and their marinade. Add the pine nuts and toss everything together. Divide the salad between a couple of plates and serve.

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