Description
(serves 5-6 or 10-12 when there is an array of salads)
This summery salad, perfect with simple barbecued meals, takes care of starch and vegetables in one bowl. This is also the ideal salad when you need to take a salad to someone else’s house.
INGREDIENTS
130g (3/4 cup) bulgur wheat
1l (4 cups) boiling water
2 corn cobs (cooked & cooled)
1 red chilli (deseeded & finely chopped)
200g (2) zucchini (finely sliced lengthwise) (to slice zucchini very finely use a mandoline or Rex peeler)
70g (1/2) red onion (finely chopped)
1/4 cup finely chopped dill
1/2 cup finely chopped Italian parsley
65ml (1/4 cup) lemon juice
65ml (1/4 cup) olive oil
1 tsp flaky sea salt
1/2 tsp freshly ground black pepper
METHOD
Drain through a large sieve, discarding water. Transfer bulgur wheat to a clean tea towel, wring to extract excess water and tip into a large bowl.
Slice kernels from corn cobs and add to bulgur wheat. Add chilli, zucchini, onion, dill and parsley.
Pour lemon juice and oil into a jug with salt and pepper. Whisk well. Pour dressing over bulgur wheat and vegetables, and toss ingredients together.
Cover salad with plastic wrap and refrigerate for one hour or overnight for flavours to develop, or keep for up to 3 days.
Serve chilled or remove from refrigerator for 30-60 minutes to serve at room temperature.
