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    Chargrilled tomato tabbouleh with spring veg

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    Chargrilled tomato tabbouleh with spring veg

    • Preparation time: 20 minutes
    • Cooking time: 25 minutes

    Serves: 2

    Ingredients

    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

    Method

    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.

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    Cook’s tip

    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.

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