1 |
courgette, sliced lengthways, (160g) |
250g |
pack of asparagus spears, tough lower stems removed, (should yield about 160g) |
1/2 |
red pepper, sliced, (80g) |
70g |
bulgar wheat |
1 heaped tablespoon |
good-quality black olives, pitted and halved, (20g) |
60g |
sun-blushed tomatoes, or slow-roasted tomatoes |
a small bunch |
mint, finely chopped, leaves |
50g |
feta cheese |
2 tablespoons |
sunflower seeds, toasted |
a little |
extra virgin olive oil, (optional) |