This salad is full of texture and has a flavour punch. It is perfect to accompany your barbecue this summer.
Toasted cracked wheat and courgette salad
Serves 4-6
Ingredients
1 cup cracked wheat (bulgur), fine or coarse
2 lemons, zest of 1 and juice of 2
4 courgettes, sliced into thin rounds (3mm)
1 red onion, sliced
handful fresh mint, basil and parsley, roughly chopped
¼ cup extra virgin olive oil
sea salt flakes
cracked black pepper
Method
In a dry, medium-sized pot add the wheat and heat gently, giving the wheat a shake or stir every so often. When the wheat starts to brown and give off a light toasted aroma add 2 cups of water, juice and zest of 1 lemon, season with salt and pepper and add 2 tablespoons of extra virgin olive oil. Stir and cover tightly with a lid so the wheat can absorb the water (20-30 minutes).
While the wheat is absorbing the liquid, heat a heavy-based frypan to medium hot, add 2 tablespoon oil and cook the courgette rounds until golden on both sides (1-2 minutes). Try to keep them more on the firm side as you want a good texture in the salad. Cook the onion slices quickly and put directly into a large bowl along with the courgettes and any juices.
Add the wheat, herbs and juice of remaining lemon, and season with salt and pepper. Add the remaining olive oil or enough so that the salad is moist. Toss together, taste and adjust if needed.
Serve at room temperature.
• Alison Lambert is one of the demonstrators at the Otago Farmers Market in Dunedin on Saturday mornings.
