Description
A vibrant and wholesome Bulgur Wheat Salad featuring charred corn, fresh spinach, cherry tomatoes, and a zesty chimichurri sauce, topped with creamy goat’s cheese and aromatic basil. Perfect for a light, nutritious meal with a delightful balance of smoky, fresh, and tangy flavors.
Ingredients
For the Charred Corn
- 28g (2 tbsp) butter
- 2 corn on the cobs
For the Bulgur Wheat Salad
- 15ml (1 tbsp) olive oil
- 1 shallot, chopped
- 150g (¾ cup) bulgur wheat
- 310ml (1¼ cup) water, boiled
- 1g (½ tsp) paprika
- 1 vegetable stock pot
- 12 cherry tomatoes
- 200g (7oz) fresh spinach leaves, washed
For the Chimichurri Sauce
- 125ml (½ cup) olive oil
- 3 cloves garlic
- 1 shallot
- 30ml (2 tbsp) red wine vinegar
- 2 red chilies, seeded
- 2g (1 tsp) sea salt
- 9g (½ cup) coriander
- 9g (½ cup) parsley
- 1g (½ tsp) ground pepper
- 30 ml (2 tbsp) lime juice and zest (from 1 lime)
For Garnish
- 2 goat’s cheese logs, rindless
- 1 bunch basil leaves
Instructions
- Char the Corn: Place a frying pan over medium heat and melt the butter. Fry the whole corn on the cob, turning regularly to achieve a slight char on all sides. Once evenly charred, remove from the pan and set aside to cool.
- Prepare the Bulgur Wheat: In another pan, heat olive oil over medium heat. Add the chopped shallot and fry for 2 minutes until softened.
- Cook Bulgur Like Risotto: Add the bulgur wheat, paprika, vegetable stock pot, and 125ml (½ cup) of boiled water. Stir continuously as the bulgur absorbs the water. Gradually add an additional 45ml (3 tbsp) water at a time, stirring until all water is absorbed, repeating as needed.
- Check Bulgur Texture and Add Veggies: Taste the bulgur; if still firm, add a small splash more water and cook briefly. Once tender, stir in the fresh spinach leaves and halved cherry tomatoes. Remove from heat and set aside to cool.
- Make Chimichurri Sauce: In a food processor, combine garlic, shallot, red wine vinegar, seeded red chilies, sea salt, coriander, parsley, ground pepper, lime juice, lime zest, and 125ml (½ cup) olive oil. Pulse until a thick sauce forms. Alternatively, use a pestle and mortar for traditional preparation.
- Slice Corn Kernels: Using a knife, slice the charred corn kernels off the cob.
- Assemble the Salad: Combine the bulgur wheat mixture, sliced corn, and chimichurri sauce in a large bowl. Toss to mix evenly.
- Add Cheese and Basil: Portion the salad onto plates, crumble goat’s cheese over the top, and scatter torn basil leaves to garnish.
- Serve: Serve immediately while fresh and enjoy the bold, refreshing flavors.
Notes
- You can substitute bulgur wheat with quinoa for a gluten-free version, but the texture will vary.
- Adjust chili quantity in the chimichurri sauce to your preferred spice level.
- For a vegan option, omit the goat’s cheese or replace with a plant-based cheese alternative.
- Leftover salad can be refrigerated for up to 2 days but is best enjoyed fresh.
- Charring the corn enhances its natural sweetness and adds smoky depth to the salad.
