Asparagus, cheese and herb salad

This hearty salad from Chef Sally is packed with fresh herbs to give it tons of flavour, while the addition of punchy blue cheese and bulgur wheat make it feel like a substantial meal in itself. Celebrate new season asparagus in spring and early summer, or use courgettes, green beans, peas or cucumber as alternatives.

Watch Chef Sally make this recipe on Instagram!

Serves 2-4

Serves 2-4


For the tabbouleh:

  • 250g bulgur wheat
  • 250ml water
  • Sea salt
  • 1 bunch of asparagus, trimmed and chopped into 2-3cm lengths 
  • 75g pumpkin seeds
  • Large handful of parsley, roughly chopped
  • Large handful of mint, leaves picked and roughly chopped
  • 200g Gorgonzola
  • Pecorino or Parmesan, to serve (optional)

For the dressing:

  • Zest and juice of 2 lemons
  • 100ml olive oil
  • 1 tsp Dijon mustard
  • 1 tsp runny honey

Cooking instructions

  • Add the bulgur wheat and water to a pan, season well with salt and bring to the boil. Cover with a lid and take it off the heat. Leave to sit for 20 minutes.
  • Once all the water has been absorbed, take the lid off the pan and allow to cool.
  • Fill another pan with water, season with salt, bring to the boil and blanch the asparagus for 2 minutes. Drain and set aside.
  • Mix together all the dressing ingredients (in a bowl or pop in jam jar and shake together).
  • Fluff up the cooled bulgur wheat with a fork then mix in the asparagus, pumpkin seeds and chopped herbs.
  • Pour over the dressing and toss well. Crumble over the Gorgonzola in rough chunks and shave a little Pecorino (if using) over the top with a vegetable peeler to serve. Serves two as a main or three to four as a side dish to summer barbecues, steak or grilled vegetables.  

Make it vegetarian

Make sure you choose a vegetarian cheese - it's always best to check the label if unsure. If you can't find a vegetarian blue cheese, you can also look out for creamy goat's cheeses or crumbly Wensleydale to give you some more options!