CHARGRILLED ASPARAGUS WITH SUGAR SNAP PEAS, BULGHUR WHEAT & GRILLED LEMON

Prep: 20 mins + cooling. Cooking: 15 mins. Serves 4-6 as a shared dish.

2 cups (500ml) vegetable stock

1½ cups (250g) medium-fine bulghur wheat

3 bunches asparagus, trimmed and halved crossways

250g sugar snap peas, trimmed

1 lemon, halved

2½ tbsp extra-virgin olive oil

¼ cup firmly packed flat-leaf

parsley leaves, torn

¼ cup firmly packed mint leaves, torn

100g firm fetta, crumbled

1 Place vegetable stock in a small saucepan; bring to the boil, then immediately remove from heat. Add bulghur wheat, stir, cover and stand 15 mins. Once liquid is absorbed, remove lid and fluff grains with a fork.

Set aside to cool slightly, about 10 mins.

2 Meanwhile, heat a barbecue or grill pan over high heat until smoking hot. Place asparagus, sugar snap peas and lemon in a bowl and drizzle with 2 tsp olive oil. Season to taste and toss to coat. Grill vegetables in batches, turning often, until just tender and starting to char, about

3-5 mins for greens and 2 mins for lemon. Transfer to a bowl, add bulghur, remaining olive oil and sea salt to taste; toss to combine. To serve, crumble fetta over and garnish with charred lemon wedges.

TIP For a gluten-free option, substitute bulghur wheat with quinoa or millet.