Chargrilled corn and tomato herb tabbouleh

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  • Cooking time: 10
  • Difficulty: Easy
  • Serves: 2


  1. Bring a medium saucepan of salted water to the boil, pour in the bulgur wheat and cook according to the packet instructions. Drain, rinse and set aside.
  2. Meanwhile, heat a grill pan over high heat. Peel back the ‘ears’ of the sweet corn and place side down on the pan. Cook until charred on all sides, roughly 10 minutes. Cut down the side of the corn to take the kernels off the cob.
  3. To assemble, toss together the bulgur wheat, corn, tomatoes, herbs, onion, parmesan and pine nuts. Mix through the balsamic and oil, and season with salt and pepper.


  • 100g bulgur wheat
  • 2 sweetcorn
  • 500g heirloom tomatoes, sliced into rounds
  • 1 small bunch parsley, roughly chopped
  • 1 small bunch basil, roughly chopped
  • ½ red onion, sliced into rounds
  • 20g parmesan, shaved
  • 3 tbsp balsamic vinegar
  • 4 tbsp olive oil
  • 30g pine nuts, toasted
  • sea salt flakes and pepper

Recipe by Bec Dickinson

Adapted from