Recipe
Grilled Courgette Tabbouleh with Feta & Fresh Mint
Proper tabbouleh is mostly herbs — the grain is the background, not the main event. This version adds griddled courgette for depth and char, crumbled feta for salt and richness, and enough mint and parsley to make the whole thing taste like July.
Method
Put the bulgur wheat in a heatproof bowl. Pour over 250ml just-boiled water, stir once, cover with a plate or cling film and leave for 20 minutes until the water is fully absorbed and the grains are tender. Spread out on a tray if you want it to cool faster, then fluff with a fork. It should be light and separate, not clumped.
While the bulgur soaks, slice the courgettes lengthways into 5mm planks. Toss with the olive oil and a pinch of salt. Get a griddle pan or heavy cast iron frying pan extremely hot — hold your hand above it and it should feel fierce. Lay the courgette planks flat in the pan in a single layer and leave completely undisturbed for 2–3 minutes until distinct char marks have formed. Flip and cook for a further 1–2 minutes. Work in batches if needed. Set aside to cool, then cut into rough 3–4cm pieces.
Finely chop the parsley and mint together. Use a sharp knife and work through the herbs repeatedly until they're fine and starting to clump — not a paste, but properly chopped rather than roughly torn. Finely slice the spring onions and halve the cherry tomatoes.
Combine the cooled bulgur, chopped herbs, spring onions and cherry tomatoes in a large bowl. Add the lemon juice and olive oil, season generously with salt and pepper, and toss well so everything is coated. Taste carefully — the salad should be properly sharp and very herby. Adjust with more lemon juice or salt. If it tastes of nothing, it needs more of both.
Fold the griddled courgette pieces gently through the salad. Transfer to a wide serving plate or bowl. Scatter the crumbled feta over the top, then the pine nuts if using. Finish with a final drizzle of olive oil and serve at room temperature.
✦ Chef's note
Dress the tabbouleh just before serving — dressed and left overnight, the herbs discolour and the bulgur absorbs the dressing and becomes dense. If you want to prep ahead, keep the dressed bulgur, herbs and tomatoes separate from the courgette and feta, then combine at the table. Quinoa makes a good gluten-free substitute for the bulgur (cook according to packet and cool before dressing). For a version without feta, a handful of toasted almonds and a little more lemon juice compensates well. The courgette can also be roasted at 220°C for 15 minutes rather than griddled — you lose the char marks but the result is equally good.