WARM BULGUR WHEAT SALAD

Add variety to this simple supper dish by serving the grilled vegetables on a bed of rice or couscous in place of the bulgur wheat.

Serves 2

• 300 ml (½ pint) vegetable stock
• 125g (4 oz) bulgur wheat
• 1 courgette, sliced lengthways
• 1 small aubergine, sliced lengthways
• 1 red pepper, cut into 8 strips, lengthways
• 125g (4 oz) large mushrooms, thickly sliced
• 1 tablespoon olive oil

For The Dressing

• 2 tablespoons olive oil juice of half a lemon
• 1 garlic clove, finely chopped (or use a garlic press)
• 1 tablespoon chopped fresh parsley
• pinch of sugar
• seasoning

Method

1. Place the stock in a saucepan and bring to the boil. Tip in the bulgur wheat, turn off the heat and cover with a lid. Leave the grains for 20 minutes to absorb the water and puff up while you grill the vegetables.
2. Arrange the vegetables in the grill pan and brush with the tablespoon of olive oil. Sprinkle lightly with salt and grill for about 8 minutes on each side until tender and golden.
3. Meanwhile make the dressing by whisking all the ingredients together with a fork. Spoon the warm bulgur wheat onto two plates and arrange the grilled vegetables on top. Drizzle over the dressing and serve immediately.