Recipe: Summer in a bowl
Need some salad inspiration? Try this summer tomato bulgar salad bowl from private chef Laura Scott.
Words, Amber Evans.
Loving the summer vibe, but totally lacking in inspiration for a quick, easy and tasty midweek salad? Yup, us too. But help is at hand, thanks to Muddy Surrey. She’s managed to persuade private chef, cookery tutor, food blogger and Epsom supper club host Laura Scott, to inspire us with one of her favourite summer salads. You’ll love Laura’s vibrant summer tomato bulgar salad bowl full of Middle Eastern flavours – and there’s not a limp lettuce leave in sight. Shall we?
Summer tomato bulgar salad bowl (serves 2, takes 30 minutes)
- 3tbsp olive oil
- 1 small onion, peeled and finely diced
- 1 large tomato, de-skinned and finely chopped
- Pinch of dried oregano
- 1tbsp tomato paste
- 100g bulgar wheat
- 300ml vegetable stock
- A handful of tinned chickpeas, rinsed under cold water
- Half a small courgette, grated
- Flat leaf parsley
- 1 preserved lemon, flesh removed and skin finely chopped
- 5 stoned Kalamata olives sliced thinly
- Lemon wedges
Heat the oil in a wide saucepan with a well fitting lid then fry off the onion over a medium/low heat until softened but not coloured.
Add in the fresh tomato, dried oregano and the tomato paste then continue to fry for another 2 minutes
Pour in the bulgar wheat, stir well into the onion mix then add the vegetable stock.
Bring the mixture to the boil, place the lid on the pan then turn down the heat to a low setting and cook for around 17 minutes.
When the bulgar is cool place it into a serving bowl and garnish with the chickpeas, grated courgette, parsley, preserved lemon and olives.
Serve with lemon wedges to squeeze over the salad before eating
This salad is best served at room temperature. If you make it ahead, take it out of the fridge at least 30 minutes before eating. It will keep in the fridge for up to 3 days.