Marinated Courgette & Asparagus with Bulgur Pilaf & Garlic Yoghurt

Steps

1. Prep & cook pilaf. Heat a drizzle of oil in a pot on medium-high heat. Cook onion for about 5 minutes, until softened and caramelised. Add bulgur salad spices, first measure of garlic and bulgur wheat and cook for a further 1-2 minutes, until fragrant.
2. Add first measure of stock and a pinch of salt. Stir and reduce heat to low. Cover and cook for 10 minutes. Remove from heat and leave, covered, to steam for 5 minutes. Once the pilaf has finished cooking, fluff with a fork and stir through a drizzle of vinegar. Season to taste.
3. Toast almonds. Heat a large dry fry-pan on medium-high heat. Toast almonds for 2-3 minutes, until golden. Remove almonds and reserve fry-pan.
4. Prep & cook courgette. Heat a drizzle of oil in reserved fry-pan on high heat. Cook courgettes for about 5 minutes, until starting to char. Add asparagus, second measure of stock and raisins, reduce heat to low and cook for 2-3 minutes, until tender. Remove from heat. Add 1 Tbsp of olive oil and almonds to pan and toss to combine. Season to taste.
5. Prep yoghurt. In a small bowl, combine yoghurt and second measure of garlic together and season to taste.
6. Serve garlic yoghurt topped with spinach, pilaf, courgette, pesto, mint, feta and a pinch of chilli flakes.