This bulgur wheat salad is loosely based on Tabouleh, only using coriander in place of the parsley, lime in place of the lemon and omitting the tomatoes and adding the chilli and some raw, diced courgettes.
250g Bulgur wheat
100g Fresh coriander (weight of leaves, without stalks, approx. 50g)
100g Fresh mint (weight of leaves, without stalks, approx. 40g)
6 – 8 Spring onions
1 Green chilli
1 Courgette, medium in size
4 Limes, juiced
8 tbs Olive oil
Salt and black pepper
Preparation and cooking
Following the packet instructions, cover the bulgur wheat with water and leave to steep as directed.
Chop the coriander and mint. Avoid reducing the herbs to wet mush: it’s better to have the leaves left relatively large. Finely slice the spring onions and deseed the chilli and chop it very finely, too. Take half the courgette and peel it and dice it into very small pieces.
Drain the bulgur wheat in a sieve when it tastes tender and push and squeeze as much water out as possible. Pour over the juice of 4 limes and all the olive oil. Add salt and pepper and toss well, either with your hands or a couple of forks.
Reserve a small handful of the chopped coriander and mint and throw the remainder of the chopped herbs, chilli, spring onions and courgette into the dressed bulgur wheat and mix carefully. Taste to see if you need more lime juice (or indeed anything else).
Get the vegetable peeler and shave thin slices from the remaining courgette and scatter these, along with the handful of reserved herbs, on top.