Bulgar Wheat with broccoli, sweetcorn, toasted hazelnuts and a citrus dressing

I realised I should have posted this recipe AGES and AGES ago after having mentioned it in my recipe for chilli, coriander turkey burgers as a side dish! I was thankfully reminded by Cait, a fellow veggie lover, to post the recipe on here. I dont think I need to mention how healthy it is!! You could probably gather that from the look of the ingredients on my chopping board!! So, here you go Cait; this one is for you..... 

Ingredients: (should serve about 4)

1 head of broccoli

4/5 spring onions

1 can sweetcorn, drained

1 cup of bulgar wheat

vegetable stock cube

1/2 cup hazelnuts

1 lemon

olive oil

salt and pepper

Baby spinach leaves to serve

Directions:

Prepare your bulgar wheat as directed. Like cous cous, you can either pour boiling stock over the top and leave it to soak up the water. Or equally you can put it in a small saucepan and simmer it very gently in the stock until almost all the water has been absorbed. Which ever you prefer, however the latter is a bit quicker! Once cooked, drain if necessary and set aside.

Meanwhile, chop your broccoli into small bite-sized florets.  Bring a small pan of water to the boil and drop your broccoli in it, 'blanching' it to give it that 'al-dente' texture. This should only take about 2 minutes, if that! Very speedy indeed! Drain and set aside.

Prepare your spring onions by chopping off the root, and the green sprouts at the end, and take off the outer layer  of the onion. Chop into small thin rounds.

Grab your hazelnuts and roughly chop them into uneven chunks. Add these to a small frying pan to lightly toast on a low heat. Again, this will only take a few minutes so keep your eye on them, they turn brown very quickly!

In a big bowl, add your blanched broccoli, sweetcorn, your spring onions and your cooked bulgar wheat. Season well. Grabbing your lemon, quarter it, and squeeze as much juice over your salad. Drizzle with olive oil, add half of the toasted hazelnuts, and toss ingredients again.

In your bowl, add a handful of baby spinach leaves as a 'base'- this is completely optional, however it does compliment it very well! Place a large serving of the 'salad' in the middle, sprinkle with some of the remaining hazelnuts. SERVE!