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DIVERTIMENTI'S SPRING GREEN TABBOULEH

Be sure after blanching the peas, asparagus, broad beans and sugar snap peas you refresh in icy water to keep the vibrant green and prevent overcooking.

Ingredients:

Serves 4

250g bulgur

250ml vegetable stock or water

2 bunches of asparagus, cut into 3-4 cm segments, blanched

200g frozen peas, blanched

200g broad beans, blanched and shelled

100g sugar snap peas, blanched and cut in half on the diagonal

1 bunch chives finely chopped

1 small bunch flat leaf parsley, finely chopped

½ bunch mint, chiffonade

1 bunch spring onions, sliced in the diagonal

200g walnuts, toasted and roughly chopped

Dressing:

1 garlic clove, crushed

Extra virgin olive oil

Juice and zest of 2 lemons

Sea salt and freshly ground black pepper

3 hard boiled eggs, roughly chopped

Method:

To prepare the bulgur: Place the cracked wheat in a large bowl and drizzle with olive oil, salt and pepper. Bring 250ml of vegetable stock to the boil and once boiling pour it over the bulgur and immediately cover with cling film. Allow to steep for 15 minutes. Fluff with a fork and adjust seasoning as necessary.

To prepare the dressing: Combine the garlic and lemon juice and zest. Whisk in the olive oil and season with salt, pepper and a pinch of caster sugar.Add the dressing to the bulgur along with the asparagus, peas, broad beans, sugar snap peas, herbs, walnuts and spring onions.

Toss to combine and taste for seasoning. You will most likely have to add some more olive oil, sea salt and freshly ground black pepper.

Divide