Turkey, zucchini and cherry tomato skewers with parsley bulgur

Ingredients

For 1 serving

• Turkey breast150 g
• Zucchini150 g
• Cherry tomatoes100 g
• Bulgur60 g
• Parsleyto taste
• Mintto taste
• Lemon juice15 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: June – September

Method

1. Bring water to the boil for the bulgur. Put the bulgur in a bowl, cover it with about twice its volume of boiling salted water, cover with a plate and leave it to swell for 15 minutes, until it has absorbed the water and is tender.
2. Meanwhile cut the turkey breast into roughly 3 cm cubes; wash and trim the courgettes and cut them into 1 cm thick rounds; wash the cherry tomatoes. Thread them alternately onto skewers.
3. Brush the skewers with half the oil and season with salt and pepper. Heat a griddle pan over high heat and grill them for 10–12 minutes, turning every 2–3 minutes, until the turkey has golden grill marks and is white inside.
4. Meanwhile chop the parsley and mint; fluff the bulgur with a fork and dress it with the herbs, lemon juice, the remaining oil, salt and pepper.
5. Serve the skewers on top of the bulgur.