Another easy summer salad. It makes full use of the beautiful British asparagus now in season. I love this time of year with the asparagus and the strawberries.
1 garlic clove, finely chopped
4-5 asparagus spears, cut into 1 inch pieces
handful spinach or chard, chopped if large
juice 1/2 lemon
1 heaped tsp sunflower seeds
20g goat's cheese
salt and pepper
Bring a pan of water to the boil and add the bulgur wheat. Cook according to packet instructions. When cooked, drain, rinse under the cold tap and then drain again well.
Heat a little oil in a frying pan and cook the garlic for 30 secs. Add the asparagus and saute for 3-4 mins. Add spinach and cook until the spinach wilts.
Put the bulgar into a bowl and stir in the vegetables. Squeeze over the lemon juice, season and mix in the sunflower seeds. Transfer to a bowl or pack into a lunchbox and crumble over the goat's cheese.