This fresh and summery salad is perfect for lunch in the garden on a sunny afternoon!
Ingredients (serves 4)
90 g bulgur wheat*
300 g frozen peas (or fresh)
12 leaves of curly lettuce, cut into 1cm strips
120 g fresh fennel, sliced wafer thin
2 Tbsp. preserved lemon skin, finely chopped
15 g mint leaves, roughly shredded
15 g fresh parsley, roughly shredded
1 tsp. dried tarragon
2 Tbsp. lemon juice
60 ml olive oil
60 g chevre**, roughly crumbled
Salt and freshly ground black pepper
Method
1. Put the bulgur wheat in a small bowl and cover with boiling water. Leave to soak for 20-30 minutes, then rinse in cold water, drain well and set aside to dry.
2. Put the frozen peas in a bowl and cover with boiling water. Leave to soak for 10 minutes, then rinse in cold water, drain well and set aside to dry.
3. Put the peas in a mixing bowl, add the bulgur wheat, lettuce, fennel, preserved lemon, herbs, lemon juice and olive oil, stir gently and season with salt and pepper to taste.
4. Transfer the salad to serving bowls and crumble the chevre on top. Crush the pink peppercorns with your fingers, sprinkle over the top and serve.
*If you can’t find bulgur wheat, couscous will do.
**Chevre is a soft goat cheese. You can use feta as an alternative.
