Annie Bell's Courgette and Bulgur Salad with Broad Beans and Chilli

Slice the courgettes thinly lengthways, discarding the ends. Heat a ridged griddle over a medium heat. Working in batches, brush one side of the courgette slices with olive oil, season and grill oiled-side down until striped.

Brush the upmost side with oil (but don’t season it), turn and cook this side too, removing to plate when done. Set aside to cool. At the same time, place the bulgur in a large bowl, cover plentifully with boiling water and leave to soak for 15 minutes. Drain in a sieve, give it a good shake and set aside to cool.

Add the broad beans to a pan of boiling salted water and boil until tender, 6-7 minutes for fresh or 4-5 minutes for frozen.

Drain in a sieve, refresh under the cold tap and, unless they are very tiny, skin them. Slice the chilli into fine strips 4cm-5cm long, discarding the seeds.

In a serving bowl, combine the courgettes, bulgur wheat, broad beans, pine nuts and chilli (you can prepare to this point up to 2 hours in advance). Shortly before serving, fold in 4 tbsp olive oil, the lemon zest and juice, a pinch of salt and the coriander.

Serve scattered with extra coriander, accompanied with greek yoghurt on its own or, if you wish, with a little chopped garlic added.