Hake Goujon Spring Salad

A light refreshing salad is paired with golden hake goujons to bring you an explosion of crunch, crispiness, and that satisfying crackling sound when you bite down on these crispy-coated hake goujons, sided with loaded bulgur wheat featuring julienne carrots & pops of charred corn. Finished with fresh dill and balanced with a mayo drizzle.

Hake Goujon Spring Salad

with julienne carrots & mayo dressing

4.8

Hands on Time: 20 - 25 minutes

Overall Time: 20 - 25 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
Photo of Hake Goujon Spring Salad
  1. CHARRED Corn

    Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. While the corn is frying, loosen the mayo with a splash of water until drizzling consistency.

  2. LOADED BULGUR

    Place the bulgur wheat in a pot with 150ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain, if necessary, and fluff with a fork. Add the chopped Gherkins, the rinsed leaves, the julienne carrots, the lemon juice, the charred corn, and seasoning.

  3. GO, GO GOUJONS

    Return the pan to medium heat with enough oil to cover the base. When hot, fry the goujons until golden and crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season.

  4. DILL-ICIOUS DINNER

    Plate up the loaded bulgur with the crispy goujons. Drizzle over the Mayo and sprinkle over the picked dill.

  • Corn - 50g

  • Mayo - 50ml

  • Bulgur Wheat - 75ml

  • Gherkins - 25g

  • Salad Leaves - 20g

  • Julienne Carrots - 75g

  • Lemon Juice - 15ml

  • Line-caught Hake Goujons - 1 pack

  • Fresh Dill - 3g

  1. CHARRED Corn

    Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. While the corn is frying, loosen the mayo with a splash of water until drizzling consistency.

  2. LOADED BULGUR

    Place the bulgur wheat in a pot with 300ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain, if necessary, and fluff with a fork. Add the chopped Gherkins, the rinsed leaves, the julienne carrots, the lemon juice, the charred corn, and seasoning.

  3. GO, GO GOUJONS

    Return the pan to medium heat with enough oil to cover the base. When hot, fry the goujons until golden and crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season.

  4. DILL-ICIOUS DINNER

    Plate up the loaded bulgur with the crispy goujons. Drizzle over the Mayo and sprinkle over the picked dill.

  • Corn - 100g

  • Mayo - 100ml

  • Bulgur Wheat - 150ml

  • Gherkins - 50g

  • Salad Leaves - 40g

  • Julienne Carrots - 150g

  • Lemon Juice - 30ml

  • Line-caught Hake Goujons - 2 packs

  • Fresh Dill - 5g

  1. CHARRED Corn

    Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside. While the corn is frying, loosen the mayo with a splash of water until drizzling consistency.

  2. LOADED BULGUR

    Place the bulgur wheat in a pot with 450ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain, if necessary, and fluff with a fork. Add the chopped Gherkins, the rinsed leaves, the julienne carrots, the lemon juice, the charred corn, and seasoning.

  3. GO, GO GOUJONS

    Return the pan to medium heat with enough oil to cover the base. When hot, fry the goujons until golden and crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season.

  4. DILL-ICIOUS DINNER

    Plate up the loaded bulgur with the crispy goujons. Drizzle over the Mayo and sprinkle over the picked dill.

  • Corn - 150g

  • Mayo - 150ml

  • Bulgur Wheat - 225ml

  • Gherkins - 75g

  • Salad Leaves - 60g

  • Julienne Carrots - 225g

  • Lemon Juice - 45ml

  • Line-caught Hake Goujons - 3 packs

  • Fresh Dill - 8g

  1. CHARRED Corn

    Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside. While the corn is frying, loosen the mayo with a splash of water until drizzling consistency.

  2. LOADED BULGUR

    Place the bulgur wheat in a pot with 600ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain, if necessary, and fluff with a fork. Add the chopped Gherkins, the rinsed leaves, the julienne carrots, the lemon juice, the charred corn, and seasoning.

  3. GO, GO GOUJONS

    Return the pan to medium heat with enough oil to cover the base. When hot, fry the goujons until golden and crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season.

  4. DILL-ICIOUS DINNER

    Plate up the loaded bulgur with the crispy goujons. Drizzle over the Mayo and sprinkle over the picked dill.

  • Corn - 200g

  • Mayo - 200ml

  • Bulgur Wheat - 300ml

  • Gherkins - 100g

  • Salad Leaves - 80g

  • Julienne Carrots - 300g

  • Lemon Juice - 60ml

  • Line-caught Hake Goujons - 4 packs

  • Fresh Dill - 10g

Frequently Asked Questions

What is the preparation time for Hake Goujon Spring Salad?

The preparation time for Hake Goujon Spring Salad with julienne carrots & mayo dressing is between 20 and 25 minutes.

What is the total time required to make Hake Goujon Spring Salad with julienne carrots & mayo dressing?

The total time required to make Hake Goujon Spring Salad with julienne carrots & mayo dressing is between 20 and 25 minutes.

How many servings does Hake Goujon Spring Salad provide?

4 servings

What are the main ingredients in Hake Goujon Spring Salad?

Bulgur Wheat, Corn, Fresh Dill, Gherkins, Julienne Carrots, Lemon Juice, Line-caught Hake Goujons, Mayo, Salad Leaves

What is the nutritional information of Hake Goujon Spring Salad?

Calories: 910, Carbs: 103 grams, Fat: grams, Protein: 26.1 grams, Sugar: 13.7 grams, Salt: 727 grams

How do I prepare Hake Goujon Spring Salad?

DILL-ICIOUS DINNER: Plate up the loaded bulgur with the crispy goujons. Drizzle over the mayo and sprinkle over the picked dill. GO, GO GOUJONS: Return the pan to medium heat with enough oil to cover the base. When hot, fry the goujons until golden and crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season. LOADED BULGUR: Place the bulgur wheat in a pot with 300ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain, if necessary, and fluff with a fork. Add the chopped gherkins, the rinsed leaves, the julienne carrots, the lemon juice, the charred corn, and seasoning. CHARRED CORN: Boil the kettle. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. While the corn is frying, loosen the mayo with a splash of water until drizzling consistency.

What should be prepared from my kitchen to make Hake Goujon Spring Salad?

Bulgur Wheat, Corn, Fresh Dill, Gherkins, Julienne Carrots, Lemon Juice, Line-caught Hake Goujons, Mayo, Salad Leaves

How many calories does Hake Goujon Spring Salad have?

910 calories

How much fat content does Hake Goujon Spring Salad have?

grams

Woolies Products in this dish

Photo of Fresh Dill 20 g

Fresh Dill 20 G

Photo of Baby Corn 250 g

Baby Corn 250 G

Photo of Chia, Quinoa and Sesame White Corn Cakes 130 g

Chia, Quinoa And Sesame White Corn Cakes 130 G

Views: 962