Ingredients | Serves 4

2 cups cooked bulgur wheat 

1 shallot, minced

1 large courgette, halved and sliced 

2 clove garlic, sliced 

150g chorizo, diced

1 cup frozen peas

8 stems mint, leaves picked and finely chopped

80g sundried tomatoes, drained and sliced

100g feta

Juice of 1 lemon, zest of ½ 

3 tbsp olive oil 

Salt & pepper 

Method

1. In a wide saucepan add a drizzle of olive oil followed by the shallots. Let these cook on a medium heat until softened and then add the courgette and garlic. Cook until the courgette starts to caramelise. Add the peas and stir. As soon as the peas have defrosted, turn the heat off and spoon everything out into a bowl, set aside. 

2. Return the pan to a medium heat and add the chorizo. Cook until caramelised, stirring occasionally. When they start to crisp up, turn off the heat and spoon the chorizo onto a plate lined with some kitchen towel to soak up any excess oil. 

3. Make the simple dressing by combining fresh lemon zest and juice with olive oil in a small jug as well as a good pinch of salt and pepper. 

4. Add all the ingredients to a large bowl (make sure bulgar wheat is room temp when you add it to the salad). Pour over the dressing and mix everything together. 

5. Serve with a slice of lemon and an extra drizzle of olive oil.