Cook bulgur wheat (or your chosen grain) according to packet instructions. Set aside and allow to cool slightly.
Heat a griddle pan over medium-high heat. Brush the courgette with olive oil and season well. Cook until char lines form and the courgette is tender.
Blend the coconut kefir, ½ avocado, herbs, garlic, lemon juice, mustard, olive oil, salt and pepper until smooth, creamy, and bright green.
Add the grains, greens, chickpeas, and courgette to a large bowl. Pour over the dressing in two parts and toss gently to combine.
Serve in bowls topped with crumbled feta, extra dill, a drizzle of extra virgin olive oil, and a squeeze of lemon. Great on its own or served with chicken or salmon.
