Baked Brie with Tamarillo Salsa, Bulgur Wheat Salad and Ciabatta Croutons

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Add bulgur and a pinch of salt to a heat-proof bowl and cover with boiling water. Cover and leave to soak for 15–18 minutes or until grains are tender. Drain well and cover to keep warm.
3. While bulgur is cooking, prepare baked Brie. Place flour, egg and breadcrumbs in separate bowls. Add milk to the egg and lightly whisk. Coat Brie first in egg, then flour, then egg again and then breadcrumbs, pressing breadcrumbs onto Brie. Place on one side of prepared tray.
4. Dice ciabatta 2cm and lay in a single layer on prepared tray next to Brie. Drizzle both with a little olive oil and season croutons with salt. Cook for 8–10 minutes or until both are golden and cheese is soft in the middle.
5. Prepare salsa. Cut tamarillos in half and scoop out flesh; dice 1cm, dice cucumber 1cm and roughly chop mint. Add all to a bowl with a drizzle of extra virgin olive oil and season to taste with salt and pepper.
6. Peel courgette into ribbons, stopping when you reach the core and thinly slice red onion. Toss in a bowl with mesclun salad. Add cooked bulgur and a drizzle of balsamic vinegar and extra-virgin olive oil. Cut warm Brie into 4 triangles.
7. place bulgur wheat salad onto each plate, top with a spoonful of tamarillo salsa and a piece of baked Brie. Serve ciabatta croutons on the side.