Inspired by a recipe from Justine Doiron (Justine Snacks).
Fresh, filling and packed with flavour, this easy salad is great for lunch, dinner or meal prep. Swapping farro for bulgur keeps costs down while still giving plenty of fibre and texture.
Serves: 4
Cost: Around £6.20 (about £1.55 per serving)
Ingredients
- 1 cup (180g) dried bulgur wheat
- 2 large courgettes, sliced into half moons
- 2 x 400g cans cannellini beans, drained and rinsed
- 2 lemons (zest and juice)
- 2 garlic cloves, crushed
- 3 tbsp olive oil
- 1 small bunch fresh parsley, roughly chopped
- 2 handfuls rocket
- 60g Parmesan, finely grated
- ½ tsp chilli flakes (optional)
- Salt and black pepper
Method
- Cook the bulgur according to the packet instructions, then drain and leave to cool slightly.
- Thinly slice a lemon and discard the pieces with too much rind.
- Heat 1 tablespoon of the olive oil in a large frying pan over a medium-high heat. Add the lemon slices and cook until golden. Then, add the courgettes and cook for 8–10 minutes until golden and tender.
- Stir in the garlic and chilli flakes, if using, and cook for 30 seconds. Add the cannellini beans and warm through for 2–3 minutes.
- In a large bowl, whisk together the remaining olive oil with the lemon zest, lemon juice, a pinch of salt and plenty of black pepper.
- Add the bulgur, courgette mixture, parsley and rocket to the bowl. Toss everything together until well coated.
- Stir through most of the Parmesan, then divide between four bowls and sprinkle over the remaining cheese to serve.
Top tip: This salad is delicious warm or chilled. If you’re making it ahead, keep the rocket separate and stir it through just before serving so it stays fresh.
Inspired by the bright, lemony grain bowls created by Justine Doiron at Justine Snacks.
Image: Justine Doiron
