End of Winter Salad with Bulgur and Lemon

Bulgur is a legacy from my dearest Lebanese friend Claude, who left for Boston last year.
9 years ago, when we started running Libaliano - Lebanese and Italian cooking courses - in London, I immediately introduced bulgur in my cuisine. Easy to cook and to combine with any pulses and vegetables, bulgur soon became an essential ingredient I always have in my pantry.

Today I felt like having a light lunch after my morning work and before a good walk: I prepared a bulgur salad with vegetables I had in my fridge. No need to do any shopping.

I roughly sliced the leek and the courgettes, as I like to feel their texture.
While the bulgur was boiling in a pan, I sautéed the leek, courgettes and Trevisana salad in a frying pan, one after the other, as they need different cooking times. 

Eventually I combined all the ingredients in a bowl, with lemon zest and juice and with a drizzle of olive oil. I loved it.

End of Winter Salad with Bulgur and Lemon 

200 g bulgur
1 large leek, trimmed and sliced, green leaves included
2 medium courgettes, trimmed, halved and sliced
350 g Trevisana salad, trimmed, halved, white core removed and shredded
The zest of 1 lemon
The juice of 1 lemon
Sea salt and black pepper
Extra virgin olive oil

Serves 4
Preparation time: 10 minutes
Cooking time: 40 minutes

1. Wash the bulgur and drain it. 
2. In a pan, cover the bulgur with 600 ml of cold water and bring to the boil. Add 1 teaspoons of salt and cook until tender, approx 20 minutes. Drain. 
3. In a frying pan, heat 2 tablespoons of oil and add the leek with a pinch of salt; sauté for 3 minutes on medium heat. Cover the pan, lower the heat and cook for another 3 minutes. 
4. Add the courgettes and cook, uncovered, over medium-high heat for 5 minutes, stirring frequently. Lower the heat, cover and cook for another 2 minutes. 
5. Add the Trevisana salad and cook on medium heat for 5 minutes, stirring occasionally. 
6. Adjust the seasoning and remove from the heat. 
7. In a serving dish, place the bulgur over the bottom. Stir in the vegetables and toss to combine. 
8. Dress with 2 tablespoons of oil and the lemon juice. Toss to coat. 
9. Sprinkle with the lemon zest and serve warm.