Grilled Courgette and Bulgur Wheat Salad

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Grilled Courgette and Bulgur Wheat Salad

This Grilled Courgette and Bulgur Wheat Salad tastes delicious both warm or cold. Cook the courgette over coals for a beautiful char before serving with a fresh and zesty lemon and mint dressing.

Prep Time10

Cook Time20

Total Time30

Course: lunch, Salad, Side Dish

Cuisine: Middle Eastern

Diet: Vegan, Vegetarian

Keyword: baby leeks, bulgur wheat, courgette, garlic, leek, lemon, mint, olive oil

Servings: people

Calories: 255.69kcal

Ingredients

180 g bulgur wheat
400 ml vegetable stock
4 baby leeks
2 courgettes
1 lemon
2 tbsp olive oil
0.5 tsp rock salt
0.5 tsp cracked black pepper
4 leaves mint

Metric - US Customary

Instructions

Add the bulgur wheat and vegetable stock a pan. Bring it to the boil and then let it simmer for 15 minutes or until the bulgur wheat has absorbed the liquid and it is cooked through.
Cut the baby leeks in half length-ways and brush with a little olive oil. Place them directly on to a hot BBQ grill or griddle pan and cook for 5 minutes. Place to one side while you cook the courgette.
Using a vegetable peeler, create ribbons of courgette. Brush with olive oil and grill for 2-3 minutes or until soft and charred. You will need to do this in batches.
Drain any excess liquid from the bulgur wheat and spoon into a serving dish. Top with the grilled baby leeks and courgette ribbons.
Finally, whisk together the olive oil, lemon juice, salt and pepper.
Drizzle the dressing over the dish and finish with the mint leaves, finely sliced.

Nutrition