A superior green garden salad to beat all others, and a dream for anyone with their own veg patch, this zucchini salad with fennel and pea is made heartier with bulgar wheat and has a gentle kick from chilli dressing.
Throw it together in minutes, for a wonderfully summery side to serve up at a barbecue, which cuts through the rich flavors of grilled chicken or lamb.
Ingredients
- Serves 6
- 3.5 oz cracked or bulgur wheat
- 4 tbsp extra virgin olive oil
- Juice of ½ large lemon
- ½ green chilli, deseeded and finely chopped
- 2 large zucchini
- 2 large fennel
- 7 oz peas in their pods, podded (or about 2.5 oz ready-shelled raw peas)
- 2.1 oz mixed green leaves, we used a mixed bag with plenty of pea shoots
- A handful of small mint leaves
The Homes & Gardens method
- Cook the cracked or bulgur wheat according to packet instructions. Refresh, drain, then place into a large bowl.
- Add the olive oil, lemon juice, and chilli, season with salt and pepper and toss through.
- Thinly slice the zucchini and fennel and toss these into the bowl then cover and keep chilled. The best way to slice zucchini is with a mandolin with a hand guard (OXO Good Grips mandolin at Amazon is our tried-and-trusted pick).
- Just before serving, toss in the raw peas, salad leaves, and mint and adjust the seasoning to taste.
If you're a fan of zucchini, you'll also love our griddled zucchini and runner bean salad with tahini sauce; another gorgeous side dish which involves some extra veg grilling. And if you're looking to upgrade your grill this summer, our guide to the best grills is where to find the best for your buck.