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Charred Sweet Corn, Hearty Freekeh and Grilled Brun Uusto Salad

VEGETARIAN DISH - Charred sweet corn tossed with a lime vinaigrette, cilantro, sweet tomatoes and freekeh topped with a creamy and buttery but firm Brun-Uusto grilled cheese. 
Difficulty: Medium
Time: 40 - 45 minutes
Calories: 791 Fat: 36g Carbs: 69g Protein: 45g

ABOUT THE DISH

Brun-Uusto is a Scandinavian style baked bread cheese. It is creamy and buttery but firm enough to throw on the grill. Brun-Uusto is best served warm which is why we chose to grill ours and pair it with charred sweet corn and hearty freekeh.

Ingredients
Corn on the cob
Cherry Tomatoes
Scallion
Cilantro
Freekeh
Garlic
Lime
Brun-Uusto

Cooking terms for this recipe

Bias slice Cutting or slicing on a diagonal angle
Zest The peel of, or grating of a citrus peel for flavor.
To Taste Words in a recipe that indicate the food should be tasted before adding any seasoning.

What you need

Grill or medium sauté pan

Medium sauté pan

Medium mixing bowl

Small pot with lid

Cooking Instructions

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Step 1: COOK THE FREEKEH

In a medium pot over medium high heat add the freekeh and toast for 1.5 minutes. Add 3 cups of water, bring to a boil, reduce heat to medium, cover and cook for 30 minutes. Freekeh has a firm bite when fully cooked. Drain off any excess water, remove from heat and keep covered to stay warm.

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Step 2: MISE EN PLACE

Read through the entire recipe before getting started. Pre heat grill to medium. Wash and dry all produce. Shuck corn making sure to remove all of the silk. Remove root from scallion and bias slice. Remove cilantro leaves from stem and chop. Mince or grate garlic. Slice tomatoes in half. Zest lime, about 1 tsp. then cut in half and juice.

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Step 3: GRILL THE CORN

Coat corn with a 1 tsp of oil. Season with a pinch of salt and pepper then place on the grill. Sear for 5-6 minutes, rolling the corn around to ensure even cooking. Remove from the grill and cut kernels from the cob. *If not using a grill use a large sauté pan over medium heat. Add 1 Tbsp. of oil. Cut the corn kernals off the cob and add to the hot pan. Sauté for 3-4 minutes until corn starts to brown. Remove from the pan and set aside.

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Step 4: GRILL THE CHEESE

Rub the cheese with 1 tsp. of oil and place on the grill. Grill on each side for 1-2 minutes until a nice golden crust has formed. Remove from grill and slice.

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Step 5: FINISH THE FREEKEH

In a large mixing bowl combine the warm freekeh, grilled corn, tomatoes, scallions, cilantro, garlic, lime zest, 1 tsp. of lime juice and 1 Tbsp. of oil. Mix well to combine and season with a pinch of salt and pepper to taste.

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Step 6: PLATE YOUR DISH

Divide the corn and freekeh salad between two bowls. Tops with the grilled cheese. Enjoy!