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Sicilian Bulgur Salad | Mediterranean Summer Delight
(0)
30 min
Quick
Knuspr-Küche
Ein sonnenverwöhnter italienischer Hauptspeisen-Salat: Fein gegarter Bulgur trifft auf aromatische Artischockenherzen, fruchtige Paprika, getrocknete Tomaten, würzigen Pecorino Romano und geröstete Pinienkerne.
Preparation method
Prepare & Cool Bulgur
Bring the vegetable broth to a boil in a pot. Stir in the bulgur, remove the pot from the heat, cover, and let absorb for about 15 minutes until the liquid is fully absorbed. Fluff with a fork and allow to cool to room temperature.
Prepare & Toast Ingredients
Wash the red bell peppers, deseed, and cut into fine strips or bite-sized pieces. Drain the artichoke hearts and quarter them. Slice the sun-dried tomatoes into strips and halve the black olives.
Toast the pine nuts in a non-stick pan without fat over medium heat until golden brown and fragrant. Allow to cool on a plate. Coarsely shave or finely flake the Pecorino.
Chef's tip
Ideal for meal prep: The salad can easily be prepared the day before and tastes even more aromatic after resting. In this case, toss in the arugula just before serving.
For an extra Mediterranean touch, the bell pepper strips can be roasted briefly in the oven or in a pan with a little olive oil before mixing in.
Ingredients
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