The other morning, I did a little dinner prep before we headed off to the beach. I covered some bulgur wheat with boiling water and used a peeler to create some long ribbons of zucchini which I tossed in olive oil and lemon juice. Then off to the beach.
You see, I never actually feel like making dinner when we get home from the beach. Everyone is tired and needs showers and by the time that’s all been sorted – I don’t want to do much else.
And so it often leads to me picking up a BBQ chicken and making a ‘minimal effort’ salad – which everyone seems to get over by the end of the summer season.
But not today, I had a plan. The bulgur wheat was ready to be tossed with the rest of the salad. The chicken simply needed to be BBQ’ed. And I whizzed up a simple dressing. And everyone ate and enjoyed the raw zucchini!
Recipe: Grilled chicken, zucchini and bulgur wheat salad
- 200 grams bulgur wheat
- 3 zucchinis
- 1 packet of baby spinach
- 1 red onion
- 100 grams of fetta cheese
- 1/2 bunch of dill
- 4 chicken thighs
- 1 teaspoon of djion mustard
- 2 lemons
- 1/4 cup of olive oil
- salt and pepper
Pop the bulgur wheat into a bowl and cover with boiling water. Set aside. Create ribbons of zucchini using a food peeler, toss in lemon juice and set aside.
BBQ the chicken. Whisk together the djion mustard, lemon juice, olive oil and seasoning.
Toss together the bulgur wheat, zucchini ribbons, baby spinach, red onion, fetta cheese and dill. Drizzle the dressing over the salad and top with thinly sliced BBQ chicken.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.