1 lemon,finely grated zest only
1 tbsp olive oil
200g asparagus tips
200g Wensleydale cheese,crumbled
70g bag lamb's lettuce
1 punnet salad cress
2 tbsp fresh mint leaves
200g strawberries,hulled and halfed
FOR THE DRESSING
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp caster suger
Place the bulgar wheat in a pan and cover with water.Bring to the boil,then simmer for 10 mins.
Remove from the heat,drain well,toss with the lemon zest and olive oil then leave to cool.
Blanch the asparagus in boiling water for 2 mins,drain,refresh under cold water then add to the bulgar wheat.Add the cheese and mix everything well to combine.Arrange the lamb's lettuce over a serving platter.Scatter the cress and mint leaves on top,then add the bulgur wheat mixture along with the strawberries.Mix together the dressing ingredients.Drizzle over the salad and toss together just before serving.