So we are well into spring (sort of) so all the British tomatoes and courgettes are starting to appear. I love casseroles and roasted root vegetables salads but I am ready for some lighter lunches and dinners. I really like bulgar wheat but unless you pack it with flavours it can be a bit bland. As roasting tomatoes makes them really juicy they act as a natural dressing. The smokey chorizo also packs a punch of flavour and works really well with the creamy bulgar wheat.
Ingredients (serves 2)
- 1 pack of baby courgettes (200g)
- 1 garlic clove, peeled and finely chopped
- Zest of a lemon
- 1/2 tbsp olive oil
- Pinch of sea salt and black pepper
- A vine of cherry tomatoes
- 120g bulgar wheat, rinsed
- 1/2 vegetable stock cube
- 12 slices of cooking chorizo
- 1 small bag of salad leaves
Directions
- Pre heat oven to 200 degrees fan. Place the baby courgettes in a baking dish. Add the garlic, lemon zest, olive oil and season. Rub all over to coat. Bake in the oven for 20 minutes. Place the vine tomatoes on top and bake for a further 10 minutes.
- While the courgettes are roasting, add the rinsed bulgar wheat to a saucepan. Crumb in the stock cube (adds so much flavour) and pour in 600ml of cold water. Bring to the boil, reduce to a simmer and put on a lid, cook for 15-20 minutes until all the liquid has been absorbed. Set aside.
- Heat a small frying pan over a medium heat add the sliced chorizo cook for a few minutes until the oil is released and it starts to brown. Flip and cook for a couple of minutes, drain on kitchen paper.
- Slice the courgettes at an angle add add to the bulgar wheat. Remove the vine from the tomatoes and also add to the bulgar wheat along with any tray juices. Fold through with a fork bursting the tomatoes so they release their juices.
- To serve, share the salad leaves between 2 serving dishes. Top with the bulgar wheat and finish with the cooked chorizo. Enjoy.
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