Spring Greens Tabbouleh

• Vegetarian
• Serves 4

This is far from your traditional tabbouleh.  With a good dose of spring greens and flecks of eggs and walnuts, it makes for a filling meal in itself.

1 cup fine bulghur wheat 1 bunch of asparagus, cut into 2cm slices 1 cup peas, fresh or frozen 1 clove garlic, crushed in a pestle and mortar with 2 big pinches of sea salt handful of mint, finely chopped 1 lemon, juice only 1/4 cup good quality olive oil 1 bunch chives, finely chopped 1 cup walnuts, toasted and chopped 2 hard boiled eggs, chopped

1. Place the bulghur in a medium bowl and fill with boiling water until the bulghur is just covered.  Leave for 15 minutes to soak the water, add a couple pinches of salt and fluff with a fork.
2. Bring a large pot of water to the boil.  Blanch the peas and asparagus be cooking them for only 30 seconds, then quickly drain and run under cold water to stop them cooking any further.  Mix into the bulghur.
3. Make the dressing by whisking the garlic, lemon juice and olive oil.  Taste and adjust salt if needed.
4. Add half the dressing to the bulghur along with half the chives and half the walnuts.  Mix well and add more dressing if required.
5. Garnish with remaining walnuts, chives, mint and chopped boiled egg.

Recipe and photo by Joe Rich.  Visit his recipe journal at www.edenkitchen.com