Zucchini, Pea, and Bulgur Pilaf

Preheat the oven to 400°F/200°C.

To make the dressing, whisk together 2 Tbsp. extra-virgin olive oil, 3 Tbsp. lemon juice, ½ garlic clove, crushed, 1½ tsp. sumac, ½ tsp. ground allspice, ½ tsp. salt, and ¼ tsp. freshly ground black pepper small bowl. Set aside to allow the acidity of the lemon to mellow out the raw garlic.

On a large baking sheet, toss 3 medium zucchinis (1 lb. 7 oz./500 g), halved diagonally, cut crosswise into large pieces, with 2 Tbsp. vegetable oil and ½ tsp. salt. Roast for 12–15 minutes, until they are soft but still have some bite. Set aside to cool to room temperature.

Meanwhile, put ¾ cup (100 g) bulgur wheat in a saucepan and top it with enough just-­boiled water to cover the grains by 1"/2.5 cm. Cook over medium heat for about 15 minutes, until soft. When the grains are ready, add the ½ cup (115 g) frozen peas and cook for another 2 minutes. Drain, rinse under cold running water, and leave in a fine-­mesh sieve in the sink for the excess water to drain.

Toast ¼ cup (25 g) sliced almonds in a dry frying pan over medium heat for a few minutes until golden brown, then remove from the heat.

Transfer the bulgur and peas to a large bowl. Add the dressing, grated zest of 1 lemon, 2 large handfuls mint leaves, roughly chopped, and 2 large handfuls parsley, roughly chopped, and toss well. Fold in half of the almonds and the zucchini, taste and season with salt if needed, then top with the remaining almonds.