BULGUR SALAD WITH QUESO FRESCO

Ingredients

16 oz. bulgur wheat

8 oz. diced seedless cucumber

8 oz. cherry tomatoes, cut in quarters

3 oz. chopped curly parsley

2 oz. diced green onion

12 oz. V&V SUPREMO® Queso Fresco Cheese, diced small

3 oz. lemon juice

7 Tbsp. extra virgin olive oil

1 1/2 tsp. salt

1/2 tsp. hot sauce

1 naan

2 Tbsp. Grated Sierra® Cotija Cheese from V&V SUPREMO®

parsley sprig

lemon wedge

Place bulgur in a bowl. Place 2 cups of water in pan and bring to a boil. Pour boiling water over bulgur. Stir. Set aside for one hour. Chill.
Meanwhile, place lemon juice and salt in a small (nonreactive) bowl. Whisk until salt dissolves. Add oil and hot sauce. Whisk together.
Place bulgur, cucumbers, tomatoes, onions, and parsley in a bowl. Add dressing and mix. Stir in cheese.
To prepare Cotija Crusted Naan: Preheat a nonstick skillet over medium heat for 1 minute. Add 1 Tbsp. Cotija to pan and press naan into cheese. Use a spatula to turn in a circular motion to ensure adhesion. Cook until golden brown. Add remaining Cotija to pan and repeat.
TO SERVE: Use small glass bowl as a mold, and invert onto plate. Garnish with Cotija-crusted naan, parsley sprig and lemon wedge.

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