Serves: 8A great side dish

INGREDIENTS
1 cup bulghur wheat
1 teaspoon cumin seeds
1 teaspoon sugar
1⁄2 teaspoon salt
2 tablespoons lemon juice
4 tablespoons extra virgin olive oil
4 cobs fresh corn, husks removed
1 tablespoon olive oil
125g baby spinach
1⁄2 cup flat-leafed parsley leaves

METHOD
Place the bulghur wheat in a bowl and cover with water. Leave to soak for 1 hour until tender.

In a small frying pan, dry-fry the cumin seeds for 30 seconds or until they smell toasted. Remove and grind coarsely in a mortar and pestle. Transfer the ground cumin to a small bowl or jar and add the sugar, salt and lemon juice. Whisk or shake to combine then whisk in the extra virgin olive oil. Set aside.

Heat a barbecue or grill pan to very hot. Brush the corn with the olive oil then grill for 12 minutes until well browned and tender, turning often. Wrap in foil and set aside to cool.

Combine the spinach, parsley, corn kernels and drained bulghur wheat in a bowl. Add the cumin vinaigrette and toss to combine. Serve.