Make the most of strawberry season. Serve it as it is as a side dish or add feta cheese, cooked broad beans (also now in season), tofu, avocado or even chopped cooked chicken for a more substantial meal. It’s also perfect for a picnic. It keeps (covered) in the fridge for 3 days but is best on the day it's made.

Method

• Put the bulghur wheat into a saucepan with 150ml water. Add the vegetable stock powder and bring to a boil for 5 minutes.
• Turn off the heat, cover with a lid and set aside for 15 minutes or until the liquid is absorbed.
• Add the garlic, fluff with a fork and stir to combine then set aside to cool completely.
• Put the spring onions, strawberries, tomatoes and cucumbers in a bowl.
• Add the cooled bulgur, mint, parsley, olive oil, vinegar, lemon zest and juice, salt, pepper and stir everything to mix well.
• Taste and season if necessary then serve chilled or at room temperature.

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