This grain salad makes for a satisfying and healthy meal during milder weather. 

Whether you're currently enjoying Spring blooms or the falling Autumn leaves, grain salads make for a satisfying and healthy meal during the milder weather. Think bulgur wheat, couscous, or quinoa. If you're new to grain salads, a tabbouleh is a fantastic option that's easy to prepare. In my recipe, I use bulgur, a hearty and nutty grain. This salad is versatile and can be served as a side dish to complement main courses like my confit leg of lamb recipe or paired with fish. It's the perfect addition to any Mediterranean-inspired meal.

INGREDIENTS

For 2 people (double ingredients for 4 people)

·    100 g bulgur wheat (or couscous)

·    3 to 4 tbsp cherry tomatoes (halved)

·    2 tbsp mint chopped mint leaves (stems removed)

·    2 spring onions (green onion) finely sliced

·    1 tbsp finely sliced or diced shallot

·    3 tbsp chopped parsley (stems removed)

·    3 tbsp olive oil

·    Juice from 1 lemon

·    Salt and pepper for seasoning

MISE EN PLACE

• Rinse the bulgur wheat in a fine mesh sieve over a bowl. Let it sit in about a 750 ml of boiling water for 10-20 minutes, then drain.

• Prepare the ingredients as stated above.

Method

1. Scrape the bulgur wheat onto a paper-lined tray and let it sit for a few minutes to absorb any excess moisture. Then transfer the bulgur wheat to a salad bowl.

2. Add the tomatoes, shallot, spring onion, and herbs to the bowl and mix well with the bulgur.

3. Pour in the lemon juice and mix well before stirring in the olive oil. Season with salt and pepper.

4. Taste and adjust seasoning as needed. If you prefer a more citrusy flavor, add some grated lemon zest.

TIPS

• This salad makes a great base to build on for a heartier salad. Add cucumber, feta, smoked salmon, bell pepper, and other herbs such as basil or coriander to suit your taste.

• This salad pairs well with roasted or grilled lamb or fish. Perfect with falafels as a vegetarian option.