How to make bulgur salad with asparagus, preserved lemon and ricotta

Be quick and make the most of the end of British asparagus season with Julia Platt Leonard’s speedy salad recipe

Stay cool: Simply soak the grains in boiling water to cook (Photography by Julia Platt Leonard)

People tend to favour either thin stalks of asparagus or fat. I’m an equal opportunity asparagus eater and when it comes to the end of the asparagus season I’ll take whatever I can get.

For a quick salad, thin spears are handy as they cook faster.

Bulgur wheat makes a nice base and is handy in hot weather because you don’t have to cook it on the stove top – simply soak it in boiling water.

(Julia Platt Leonard)

And while the bulgur is soaking, you can quickly steam the asparagus and prep the herbs.

A healthy dollop of ricotta gives a lovely creaminess to the dish, but you could add crumbled feta instead or leave it out altogether for a vegan dish.

Bulgur salad with asparagus, preserved lemon and ricotta

Serves 4 as a side

100g medium grain bulgur wheat
Small bunch of asparagus, about 150g
1 small preserved lemon or ½ of a larger one, diced
1 heaping Tbsp ricotta 
Small handful of mint, chopped
Small handful of chives, chopped
Lemon juice
Olive oil
Salt and freshly ground pepper or mild chilli pepper flakes

Place the bulgur in a bowl and cover with boiling water. Set aside for around 20 minutes or until the bulgur is cooked but with a gentle bite. Top up with additional water if needed.

While the bulgur is soaking, chop the asparagus into small pieces and cook. Drain, refresh with cold water and set aside. When the bulgur is ready, drain and place in a bowl and add the preserved lemon and ricotta and a drizzle of olive oil.

Taste and season with salt as needed and pepper. Add a squeeze of lemon juice if it needs more sharpness. Add the asparagus and chopped herbs and taste again for seasoning. Serve at room temperature.

@Juliapleonard