R&S Pride APRIL 237.qxp 01/03/2022 14:16 Page 62
In the KITCHEN St George’s Day on 23rd April represents the start of asparagus season, and we can think of few better ways to enjoy proper English asparagus than in this Mediterranean-themed dish...
CHARGRILLED TOMATO TABBOULEH WITH SPRING VEG Preparation Time: 20 minutes. Cooking Time: 25 minutes. Serves: 2. • 120g bulgur wheat • 1 Knorr’s Paprika & Sundried Tomato Stock Pot • 230g English asparagus, trimmed • 200g baby courgettes, halved lengthways • 6 Chargrilled Tomatoes, roughly chopped (plus 1 tbsp of oil) • 1⁄2 lemon, juice • 1⁄4 tsp ground allspice 2 salad onions, finely sliced • 1⁄2 x 25g pack flat leaf parsley, leaves finely chopped • 1⁄2 x 25g mint, leaves finely shredded Rinse the bulgur wheat well in several changes of cold water; put in a saucepan. In a jug, mix the stock pot with 500ml just-boiled water and pour over the bulgur wheat. Bring to the boil, cover with a lid and simmer for 15 minutes,until tender. Drain off any excess liquid and spread the bulgur wheat out on a plate to steam dry for 10 minutes. While the bulgur wheat is cooling, put a griddle pan over a high heat. Toss the asparagus and courgettes with 1 tbsp oil from the jar of chargrilled tomatoes. Cook on the griddle for 5-6 minutes, turning occasionally, until tender (you may need to do this in batches); season. In a mixing bowl, combine the chargrilled tomatoes, lemon juice and allspice. Stir in the cooled bulgur wheat, salad onions and herbs. Divide between plates and top with the asparagus and courgettes. You could keep this recipe vegan, or add some slices of griddled halloumi cheese for a vegetarian option. n Thousands of recipes can be found at www.waitrose.com/recipes.
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