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
Hake Goujon Spring Salad
with julienne carrots & mayo dressing
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Bulgur Wheat
- Corn
- Fresh Dill
- Gherkins
- Julienne Carrots
- Lemon Juice
- Line-caught Hake Goujons
- Mayo
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
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.
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.
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.
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
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.
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.
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.
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
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.
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.
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.
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
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.
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.
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.
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
Woolies Products in this dish
