Grilled Portabella and Bulgur Salad "Sandwiches"

Ingredients for Grilled Portabella and Bulgur Salad "Sandwiches"

• 1 large garlic clove

• 575ml grape or cherry tomatoes

• 1/2 cup flat-leaf parsley leaves

• 1/3 cup extra-virgin olive oil

• 60ml red-wine vinegar

• 1 tablespoon finely chopped rosemary

• 1/4 teaspoons hot red-pepper flakes

• 8 large portabella mushrooms, stems reserved for another use (see cooks' note, below)

• 1 small red onion, cut lengthwise into 1/2-inch-thick wedges (keeping root end intact)

• 2 medium yellow peppers, quartered lengthwise

• 1 medium courgette, halved lengthwise

• 1 1/2 tablespoons extra-virgin olive oil

• 350ml boiling-hot water

• 240ml medium bulgur

• 1/4 cup pine nuts, toasted

• 70g baby rocket (4 cups)

• 1 firm-ripe small avocado

How to make Grilled Portabella and Bulgur Salad "Sandwiches"

With motor running, drop garlic into food processor and finely chop. Add tomatoes, parsley, oil, vinegar, rosemary, red-pepper flakes, 1/2 teaspoons salt, and 1/4 teaspoons pepper and pulse until tomatoes are finely chopped but not puréed.

Peel skin from portabellas using tip of a paring knife, pulling from edge of mushroom toward centre. Gently scrape off gills from mushrooms with tip of a spoon. Toss portabellas with 120ml vinaigrette in a 13- by 9-inch glass baking dish and let stand, turning occasionally, 20 minutes.

Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .

Push 1 wooden pick into each onion wedge to secure for grilling. Toss onion wedges, peppers, and courgette with oil, 1/4 teaspoons salt, and 1/8 teaspoons pepper. Oil grill rack, then grill vegetables, covered, turning occasionally, until tender (6 to 8 minutes for peppers, 6 to 10 minutes for courgette, 8 to 12 minutes for onion, and 12 to 15 minutes for portabellas).

Transfer portabellas to a plate and remaining vegetables to a bowl as cooked. Cool slightly, then remove wooden picks and coarsely chop onion, peppers, and courgette.

While vegetables cook, pour boiling-hot water over bulgur with 1/2 teaspoons salt in a large bowl and let stand until water is absorbed and bulgur is tender, about 5 minutes. Drain in a sieve if any water remains.

Add vegetables to bulgur with pine nuts and remaining vinaigrette and toss.

Put one fourth of rocket on each of 4 plates. Top with upside-down portabella. Pack bulgur mixture into a cup measure, then unmold on top of portabella. Top with another portabella, right side up. Serve with an avocado quarter.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.