VEGETARIAN

Salad with Roasted Pear, Corn, and Bulgur

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Roasted pear takes on a delicate, puree-like texture, which pairs perfectly with the soft, cooked bulgur. For this recipe, it's best to use the 'Conference' variety of pear, as its flesh holds up beautifully to the marinade and roasting.

Ingredients

Conference Pear - 2 pieces
Bulgur - 5 oz
Apple Cider Vinegar - 0 fl oz
Bulgogi Sauce - 2 spoons
Thyme - 2 sprigs
Rosemary - 1 sprig
Unrefined Sunflower Oil - 0 fl oz
Olive Oil - 0 fl oz
Dijon Mustard - 0 oz
Maple syrup - 0 fl oz
Meyer Lemon Juice - ½ spoons
Corn Salad - 5 oz
Blue Cheese - 0 oz
Walnuts - to taste
Salt - to taste

Step by Step guide

Step 1

Cook the bulgur until tender in salted water.

Step 2

Cut one pear into large, irregular wedges. Cut the second pear into slightly smaller pieces.

Step 3

Combine apple cider vinegar, maple syrup, and kimchi, then marinate small pieces of pear in this mixture.

Step 4

Grill the pear wedges in frying olive oil with sprigs of thyme and rosemary.

Step 5

Mix extra virgin olive oil, mustard, maple syrup, salt, lemon juice, and a spoonful of the pear marinade. Use this dressing to season the cooked bulgur and corn in a separate bowl.

Step 6

Place the bulgur on a plate, then top it with pieces of marinated pear, followed by corn salad and slices of roasted pear. Sprinkle with pieces of blue cheese and grated walnuts. Drizzle lightly with mustard sauce and marinade.