This quick supper is a feast of Mediterranean flavours. You'll learn how to make a simple and delicious chorizo-spiked hummus to serve alongside feta bulgur. Add a refreshing courgette salad garnished with toasted almonds and a bright citrus dressing, and you're onto a winner of a summer dinner!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||4.7 g||18.9 g|
|Protein||8.5 g||34.4 g|
|Salt||0.76 g||3.08 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 200°C/ 180°C (fan)/ 425°F/ Gas 7
Boil a kettle
Add the bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta) and cook over a high heat for 10-15 min or until tender with a slight bite, then drain and return to the pot
Meanwhile, heat a large, wide-based pan (preferably non-stick) over a medium-low heat with a drizzle of vegetable oil
Once hot, add the chorizo and cook for 6-8 min or until the chorizo oil has been released and the chorizo is crispy
Meanwhile, add the flaked almonds to a baking tray and put in the oven for 3-6 min or until toasted
Tip: watch them like a hawk, or they might burn!
Meanwhile, slice the lemon[s] into wedges
Peel and roughly chop the garlic
Peel the courgette[s] into lengths until you end up with a pile of courgette 'ribbons'
Crumble the feta
Trim and finely slice the spring onion[s]
Combine the juice of 1/2  lemon with 2 tbsp [4 tbsp] olive oil and a generous pinch of salt and pepper – this is your dressing
Drain the chickpeas
Add the chickpeas to a food processor with the chopped garlic, 50ml [100ml] cold water and the juice of the remaining lemon
Add 2 tbsp [4 tbsp] olive oil and half the cooked chorizo (reserve the rest for garnish) and all of the chorizo oil
Add a very generous pinch of salt and whizz for 1-2 min or until fully combined and smooth – this is your chorizo hummus
Add the drained bulgur, dressing, crumbled feta, sliced spring onion and courgette ribbons to a large bowl and give everything a good mix up – this is your courgette & feta salad
Serve the courgette & feta salad with the chorizo hummus to the side
Garnish the hummus with the reserved chorizo and top the salad with the flaked almonds