Spiced Bulgur Salad

Name: Spiced Bulgur Salad with Chimichurri, Goat's Cheese and Charred Courgettes
Total time: 35 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 Echalion Shallot; 1 Basil; ½ Oregano; 1 Courgette; 1 Sweetcorn; 1.5 Mexican Spice; 75 Bulgur Wheat; 150 Water; ½ Vegetable Stock Pot; 1 Baby Spinach; ½ Lemon; 2.5 Olive Oil; ½ Goat's Cheese

with Chimichurri, Goat's Cheese and Charred Courgettes

Recipe Development TeamPublished on May 26, 2017

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Some foods are almost as much fun to say as they are to eat. Chimichurri is one of them. It's an Argentinian herb sauce but the name comes from a Basque word that means something like 'a bunch of things in no particular order'. You can use whatever herbs you like but Mimi's version today includes basil and oregano. It's gorgeous with nutty bulgur and charred courgettes and a great contrast to creamy goat's cheese. Enjoy!

Tags:

Veggie

Allergens:

Cereals containing gluten

•Celery

•Sulphites

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active

DifficultyMedium

Ingredients

serving amount

Echalion Shallot

Basil

Oregano

Courgette

(May contain traces of: Celery)

Sweetcorn

1.5

Mexican Spice

Bulgur Wheat

(Contains: Cereals containing gluten)

Vegetable Stock Pot

(Contains: Celery, Sulphites)

Baby Spinach

Lemon

Goat's Cheese

(Contains: Milk)

Not included in your delivery

150

Water

2.5

Olive Oil

Nutritional information

Energy (kJ)2498 kJ

Energy (kcal)597 kcal

Fat32 g

of which saturates11 g

Carbohydrate52 g

of which sugars15 g

Protein23 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Large Frying Pan

•Lid

•Bowl

•Grill Pan

Cooking Instructions and Tips

Put your kettle on to boil. Meanwhile, halve, peel and chop the shallot into roughly ½cm pieces. Chop the basil as finely as you can (stalks and all!). Pick the oregano leaves from their stalks and finely chop (discard the stalks). Remove the top and bottom from the courgette and quarter it lengthways. Chop each quarter in half widthways to make batons. Drain the sweetcorn in a colander.

Put a drizzle of oil in a large saucepan on medium heat. Add half the shallot and cook until softened, 4 mins. Add three-quarters of the Mexican spice (or less if you don't like things too spicy!). Cook for 1 minute before adding the bulgur wheat, boiling water (amount specified in the ingredient list) and vegetable stock pot. Stir to dissolve the stock pot.

Bring to the boil, then add the baby spinach. Pop a lid on the pan, remove from the heat and set aside until everything else is ready. The bulgur will soak up the stock and the spinach will wilt slightly.

Put the remaining shallot in a small bowl with the basil, oregano and a pinch of Mexican spice. Squeeze in the lemon juice. Add the olive oil (amount specified in the ingredient list), a pinch of salt and a grind of black pepper. Mix together and taste. Add more Mexican spice, salt, black pepper and lemon juice to your liking. This is your chimichurri!

Put a frying pan on medium-high heat (no oil). Once your pan is hot, lay in the courgette pieces. Cook for 3-4 mins on each side until browned and slightly charred.

Stir the sweetcorn into the bulgur wheat. Taste and add salt and black pepper if you feel it needs it. Serve in bowls with the charred courgettes arranged on top. Crumble over the goat's cheese and drizzle on some chimichurri. Enjoy!