Bulgur Salad with Spinach, Pine Nuts and Asparagus
1. Pour the water and the bulgur into a saucepan. Bring to a boil, reduce heat and simmer for about 15 minutes, or until tender.
2. Heat the oil in a medium size skillet over medium heat. Add the garlic and bloom for 30 seconds. Add the asparagus and cook until crisp-tender and it pops in colour, about 4 minutes. Season with salt and pepper.
3. Add the bulgur to the skillet and stir in the spinach. Toss everything to combine. Squeeze half the lemon into the mixture. Taste and add extra salt and pepper if desired.
4. Sprinkle with the goat cheese and garnish with the pine nuts and thinly sliced basil. Add the remainder of the lemon juice and serve.