Hands-On Time
15 Mins
Total Time
20 Mins
Yield
Serves 4
Marcus Nilsson

How to Make It

Step 1

Whisk together the oil, vinegar, ¾ teaspoon salt, and ¼ teaspoon pepper in a large bowl.

Step 2

Add the zucchini, beans, shallot, almonds, and dill and toss to combine. Let stand, tossing occasionally, until the zucchini softens slightly, 10 to 15 minutes.

Step 3

Meanwhile, place the bulgur in a separate large heatproof bowl. Add 2 cups boiling water, cover, and let stand until tender, 12 to 15 minutes; drain.

Step 4

Serve the bulgur topped with the zucchini salad and sprinkled with the goat cheese.

Ratings & Reviews

/5
Reviews
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