Cracked Wheat Salad With Grilled Vegetables - cooking recipe

Ingredients

3/4 cup cracked or bulgur wheat
1 None lemon, peel finely grated and lemon juiced
1/4 cup pesto sauce
6 tbsp olive oil
2 large tomatoes, chopped
4 None green onions, chopped
3 tbsp freshly chopped chives
1 None eggplant, sliced
1 None fennel, sliced
1 None each yellow and red pepper, seeded and sliced
3 oz asparagus spears, trimmed
None None Basil leaves, to garnish

Preparation

Place the cracked or bulgur wheat in a bowl; cover with boiling water. Let stand for 15 mins. Drain well, pressing out as much water as possible. Transfer to a bowl.
Mix the lemon peel and juice, pesto and 3 tbsp of the olive oil in a small bowl. Toss the cracked wheat with tomatoes, onions, chives and 1/2 the dressing. Season well with salt and freshly ground pepper.
Toss the eggplant, fennel, peppers and asparagus in a large bowl with remaining 3 tbsp olive oil. Season well.
Heat a grill pan on high heat or preheat the grill on medium-high. Cook the vegetables in batches for 6-8 mins, turning, until seared and just tender. Toss the cooked vegetables in a bowl with the remaining pesto dressing.
Divide the cracked wheat salad among 4 plates. Top with the vegetables and dressing. Garnish with basil leaves.