A no-cook supper salad - serve with a mixed mezze plate so guests can help themselves
- 100g medium bulghar wheat
- juice 1 lemon
- 2 garlic cloves, crushed
- 4 tbsp extra-virgin olive oil
- ripe tomato, halved, deseeded and diced
- 4 spring onions, finely sliced
- 3 x 20g packs flat leaf parsley, leaves roughly chopped
- handful fresh mint leaves, roughly chopped
- 400g smoked trout fillets
- 3 tbsp Greek yogurt
- 1 tsp chopped dill
MethodMake a dressing: whisk the lemon juice, garlic and olive oil together and season to taste.
- 500g new potato, scrubbed and cut in half
- 300g runner bean, trimmed and sliced
- 4 spring onions, sliced
- ½ bunch parsley, roughly chopped
- 150g pack smoked trout, flaked
- 50ml extra-virgin olive oil
- juice ½ lemon
- 2 tbsp red wine vinegar
- 2 tsp wholegrain mustard
- 1 tbsp horseradish sauce
- To make the dressing, mix all the ingredients together in a jar and shake well. Cook the potatoes in boiling salted water for 10 mins until just tender, then drain. Cook the beans in boiling salted water for 10 mins until tender, then plunge into ice water and drain.
- Toss the warm potatoes and beans together with half the spring onions and parsley, and half the dressing. Spread over a platter, then scatter over the smoked trout. Scatter over the rest of the spring onions, drizzle with the remaining dressing and serve, or leave everyone to help themselves.
- 1 butternut squash, peeled, deseeded, cut into 3cm chunks
- 2 tbsp harissa paste
- 100g bulghar wheat
- juice 2 limes
- 1 red onion, diced
- 3 tbsp crumbled feta cheese
- 1 tbsp chopped coriander
- 2 handfuls baby spinach, roughly chopped
- 50g pumpkin seed
- 3 tbsp extra virgin olive oil
- Heat oven to 190C/170C fan/gas 5. Place the squash on a baking sheet and toss with the harissa and some seasoning. Roast for 30 mins or until golden and tender.
- Put the bulghar wheat in a saucepan, cover with boiling water, then cook for 15 mins, drain and cool. Put half the lime juice in a small bowl and add the onion. Leave to sit for 5 mins, then add to the bulghar wheat along with the feta, cooled squash, coriander and spinach.
- In a frying pan, toast the pumpkin seeds for 3-4 mins or until they start popping in the pan. Remove, chop 2 tbsp of the seeds and put in a bowl. Pour the rest over the salad. Add the remaining lime juice to the chopped seeds, with the oil, and seasoning. Mix and pour over the salad.
- 2 tbsp vegetable oil
- 2 tbsp clear honey
- 2 tsp harissa (we used Belazu rose harissa)
- 2 small aubergines, cut into wedges
- 1 red pepper, deseeded and cut into chunks
- 140g bulghar wheat
- zest and juice ½ lemon
- large handful mint leaves, chopped
- Greek yogurt, to serve (optional)
- Mix together the oil, honey and harissa, then drizzle half over the aubergines and pepper. Season well. Heat a griddle pan, then cook the veg for 10-15 mins, turning until lightly charred and cooked through.
- Meanwhile, tip the bulghar wheat into a large bowl and pour over boiling water so it is well covered. Let it sit for 10 mins until softened and plump, drain, then pour over the remaining dressing, the lemon juice, zest and mint leaves. Season well and toss everything together. Serve the roasted vegetables on top of the bulghar, drizzled with yogurt, if you like.