🥗 Herb-Marinated Courgette & Bulgur Wheat Salad with Lemon Dressing

Serves: 4 (as a side) or 2 (as a main)
Prep time: 20 mins (+ marinating)   
Cook time: 15–20 mins
Skill level: Vibrant, fresh, and plant-based with zero stress.

🧂 Ingredients

For the salad:
2 courgettes, sliced thinly (lengthways or into half-moons)
120g bulgur wheat
1 tbsp olive oil
Salt & pepper

For the marinade:
2 tbsp olive oil
Juice of ½ lemon
1 garlic clove, minced
1 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped
1 tsp dried oregano

For the lemon dressing:
Juice of 1 lemon
2 tbsp olive oil
1 tsp Dijon mustard
½ tsp maple syrup or agave
Salt & pepper to taste

To serve:
Toasted nuts or seeds for crunch (optional)
Extra herbs for garnish
Sunshine and sandals (weather permitting)

🔥 Method

1. Cook the bulgur wheat.
Place bulgur in a bowl with a pinch of salt. Pour over boiling water to cover by about 1cm. Cover with a plate and leave to soak for 15 mins until fluffy. Drain any excess and fluff with a fork.

2. Marinate the courgette.
In a bowl, mix the marinade ingredients. Add courgette slices and toss gently to coat. Leave for 15–30 mins. You can grill or griddle them if you want a smoky edge, but they’re lovely raw too.

3. Make the dressing.
Whisk together the lemon juice, olive oil, mustard, maple syrup, salt, and pepper. Adjust to taste – it should be bright, tangy, and just sweet enough to keep things interesting.

4. Toss it all together.
In a large bowl, combine the cooked bulgur, marinated courgette, and dressing. Toss gently. Add herbs and optional crunchy bits if using.

5. Serve and glow.
This salad holds its own at barbecues, picnics, and smug solo lunches. Tastes even better the next day – if it lasts that long.

💡 Little Tip
No bulgur? Swap for couscous, quinoa, or even pearl barley. The courgette’s the star – everything else is just there to applaud.