Method

To make the salad, place the bulgur wheat in a large bowl, cover with boiling water, and soak for 10-15 minutes until tender but firm-to-the bite. Drain, return to the large bowl, and fluff up with a fork. Bring a large saucepan of water to the boil over high heat. Add the corn cobs and cook for 5 minutes. Remove the corn from the water and set aside for a minute to cool. Place a large frying pan over medium-high heat. Once very hot, add the corn cobs to the pan and using tongs, turn the corn every couple of minutes to evenly char. Place the corn cobs on a chopping board, and once cool enough to handle, stand each cob upright and use a sharp knife to cut off the kernels. Add the charred corn to the bowl with the bulgur wheat.

For the crispy tofu, pat the tofu chunks dry with paper towel. In a small bowl, whisk together the cornflour, amchur, turmeric, garlic powder, black pepper and salt. Return the frying pan over medium-high heat with the canola oil. Coat each piece of tofu evenly in the cornflour mixture and shallow-fry in the hot oil for 3-4 minutes on each side, until crispy and golden brown. Remove the tofu from the pan and place on a paper towel-lined plate to drain any excess oil.

For the dressing, place all dressing ingredients in a blender and blitz together until smooth - alternatively, you can place in a tall container and blitz using a stick blender. Taste and adjust seasoning as necessary.

To serve, add the black beans, red onion, chopped mint and chopped coriander to the bulgur and corn, tossing through. Pour three-quarters of the dressing over the salad, tossing through to evenly combine. Transfer the salad to a large serving bowl or platter. Top with the crispy tofu, drizzle with the remaining dressing and finish with extra coriander leaves and a generous sprinkling of roasted cashews. Serve immediately. Store any leftovers in the refrigerator and bring to room temperature before serving.