Friday, July 12, 2013

Roasted Bulgur Salad

Here comes my new favorite summer salad. I accidently stumbled over this recipe video and I was intrigued with the idea of roasting the bulgur first before cooking it. It gets a more nutty smokey deep flavor which blends in wonderfully with the roasted tomatoes and onions and the parsley. I made a huge bowl of this salad just for myself last week and I liked it so much, I even ate if for breakfast over the next days. You can adjust this dish just the way you like. Leave out the chickpeas, add some feta... Try it, it's one of these easy recipes you can't go wrong with.

(from here, but if you're too lazy to watch the video, I've written it down for you)

3 pints of cherry tomatoes (i used 2)
5 teaspoons olive oil
1 cup of bulgur
1 medium red onion
2 big bunches flat leaf parsley
1 can of chickpeas
lemon juice

Preheat the oven to about 180°C to 200°C. If you have a convection oven, you can roast the veggies and the bulgur at the same time on two baking trays. Otherwise, do it one after the other.

Spread the bulgur on a baking tray and roast for about 15 minutes. Then, cook in about two cups of water for about 15 minutes (or for as long as it says on the package).

Wash the cherry tomatoes, cut in half and spread on a baking tray. Drizzle with olive oil and toss it around a bit. Sprinkle with salt. Roast in the oven for about 15 minutes. In the meantime, slice the onion and after 15 minutes, add the onion to the tomatoes and roast for another 15 minutes.

Wash and cut the parsley. In a large bowl, combine cooked bulgur, chickpeas, tomatoes and onions, parsley and drizzle with some more olive oil. Season with salt and lemon juice. This salad is delicious either warm or cold.

No comments:

Post a Comment

Related Posts with Thumbnails