Griddled peaches and peppers add sweetness to this zingy salad.
Serves: 4-6
Preparation: 30 minutes
INGREDIENTS
4 tbsp olive oil
1 onion, finely chopped
300g bulgur wheat
1 red chilli
150g baby spinach
4 spring onions
30g fresh coriander
Zest and juice of 1 lime
2 red peppers, deseeded and sliced
2 peaches, sliced
1 ripe avocado, stoned and cut into chunks
100g feta, crumbled
Lime wedges, to garnish
METHOD
● Heat 1 tablespoon of oil in a pan and cook the onion until softened but not coloured. l Add the bulgur wheat and pour on 600ml of hot water. Bring to the boil then reduce the heat to a low simmer for 20 minutes. Remove from the heat and set aside.
● Meanwhile place the chilli, spinach, spring onions, coriander stalks and leaves (holding back a handful of leaves to garnish) into a food processor with 2 tablespoons of olive oil and the zest of 1 lime.
● Blitz to a salsa (or finely chop by hand). Stir into the bulgur wheat.
● On a preheated griddle, cook the peppers and peaches for 5-6 minutes until lightly charred and softened.
● Arrange the bulgur wheat on plates and scatter the griddled peach and peppers on top.
● Add the avocado and feta. Drizzle on a little oil and serve garnished with a lime wedge.
Recipe adapted from Eat Greek for a Week by Tonia Buxton, £16.99, Blink Publishing
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