Preheat the oven to 200C/gas 6. Boil a kettle. 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 the bulgur wheat to plump up. Put the tomatoes and courgettes in a roasting tray. Oil and season well, then transfer to the oven and roast for 25 minutes. Mix the asparagus into the roasting tray for the last 8 minutes in the oven. When the veg is cooked, fluff up the bulgur wheat with a fork and add to the roasting tray, along with the onions, herbs and a good squeeze of lemon juice. Mix well and tweak the seasoning with salt, pepper and lemon juice to taste.

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Asparagus, courgette and tomato tabbouleh

Q: You will need

Bulgur wheat 125g Olive oil Salt and pepper to season Cherry tomatoes 250g, halved Courgettes 2, cut into 1cm-thick slices Asparagus 200g, trimmed and sliced into thirds Spring onions 60g, trimmed and sliced as thinly as possible Parsley 30g, leaves stripped from stalks, finely chopped Mint 10g, leaves stripped from stalks, finely chopped Lemon 1, juice of

This herby side dish can be turned into the main event with crumbled feta or fried tofu

This asparagus, courgette and tomato tabbouleh from the Riverford Field Kitchen team is a great addition to alfresco feasts

riverford.co.uk

Serves 2

Oven temp 200

You will need

Bulgur wheat 125g
Olive oil
Salt and pepper to season
Cherry tomatoes 250g, halved
Courgettes 2, cut into 1cm-thick slices
Asparagus 200g, trimmed and sliced into thirds
Spring onions 60g, trimmed and sliced as thinly as possible
Parsley 30g, leaves stripped from stalks, finely chopped
Mint 10g, leaves stripped from stalks, finely chopped
Lemon 1, juice of

Method

Preheat the oven to 200C/gas 6. Boil a kettle.
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 the bulgur wheat to plump up.
Put the tomatoes and courgettes in a roasting tray. Oil and season well, then transfer to the oven and roast for 25 minutes. Mix the asparagus into the roasting tray for the last 8 minutes in the oven.
When the veg is cooked, fluff up the bulgur wheat with a fork and add to the roasting tray, along with the onions, herbs and a good squeeze of lemon juice. Mix well and tweak the seasoning with salt, pepper and lemon juice to taste.

You will need

Method

Preheat the oven to 200C/gas 6. Boil a kettle.
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 the bulgur wheat to plump up.
Put the tomatoes and courgettes in a roasting tray. Oil and season well, then transfer to the oven and roast for 25 minutes. Mix the asparagus into the roasting tray for the last 8 minutes in the oven.
When the veg is cooked, fluff up the bulgur wheat with a fork and add to the roasting tray, along with the onions, herbs and a good squeeze of lemon juice. Mix well and tweak the seasoning with salt, pepper and lemon juice to taste.