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Italian Bulgur Salad with Burrata | Fresh & Flavorful
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25 min
Quick
Knuspr-Küche
Sättigender italienischer Bulgursalat mit aromatischer Salsa Verde aus frischen Kräutern und Kapern, süßen Kirschtomaten, gerösteten Pinienkernen und cremiger Burrata.
Preparation method
Preparation
Bring the vegetable broth to a boil in a small pot. Stir in the bulgur, remove the pot from the heat, cover, and let soak for about 15 minutes until the liquid has been completely absorbed. Then fluff with a fork and let cool.
Wash and halve the cherry tomatoes. Toast the pine nuts in a dry pan without fat over medium heat until golden brown, then let them cool on a plate.
Prepare salsa verde & combine
For the salsa verde, finely chop the flat-leaf parsley. Drain the capers and finely chop them. Peel the garlic and press or finely grate it. Finely grate the lemon zest and squeeze out the juice.
Chef's tip
For an even fresher flavor, you can also fold a few fresh basil leaves or a dash of white balsamic vinegar into the salsa verde.
The bulgur salad tastes fantastic lukewarm, but is also ideal for meal prep at the office the next day.
Ingredients
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