Spiced Bulgur Salad
with Chimichurri, Goat's Cheese and Charred Courgettes
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!
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.
Ingredients
1
Echalion Shallot
1
Basil
½
Oregano
1
Courgette
(May contain Celery)
1
Sweetcorn
1.5
Mexican Spice
75
Bulgur Wheat
(Contains Cereals containing gluten)
½
Vegetable Stock Pot
(Contains Celery, Sulphites)
1
Baby Spinach
½
Lemon
½
Goat's Cheese
(Contains Milk)
Not included in your delivery
150
Water
2.5
Olive Oil
Nutritional information
Utensils
Instructions
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!
