Bulgur salad with roasted vegetables

Name: Bulgur salad with roasted vegetables
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 SERVINGS
Cuisine: Magyaros
Ingredients: 25 dkg bulgur; 2-3 liters broth; 10 dkg sun-dried tomatoes; 40 dkg cauliflower; 20 dkg broccoli; 1 dl extra virgin olive oil; 1 lemon; Salt; Pepper; 10 dkg butter; Fresh parsley; Fresh chives; A few nice lettuce leaves; 10 dkg grated Parmesan; 1 onion; 2 cloves garlic; 1 bell pepper; Vegetables; Quinoa; Buckwheat; Couscous; Millet

4 SERVINGS

Buy all ingredients right below the recipe

INGREDIENTS

25 dkg bulgur
2-3 liters broth
10 dkg sun-dried tomatoes
40 dkg cauliflower
20 dkg broccoli
1 dl extra virgin olive oil
1 lemon
Salt
Pepper
10 dkg butter
Fresh parsley
Fresh chives
A few nice lettuce leaves
10 dkg grated Parmesan
1 onion
2 cloves garlic
1 bell pepper

IF YOU'D PREPARE IT DIFFERENTLY

Vegetables
Quinoa
Buckwheat
Couscous
Millet

PREPARATION

1
Parboil the cauliflower and broccoli in salted broth for a few minutes until crisp-tender.
2
Sauté the finely chopped onion and crushed garlic in a little oil and butter, then add the washed bulgur and toss it as well.
3
Then, pour in 1 liter of broth, check its saltiness, cover, and steam until tender.
4
If necessary, replenish the broth during cooking.
5
Sauté the parboiled broccoli and cauliflower in a little butter.
6
Dice the bell pepper finely, and chop the fresh herbs.
7
Season the softened bulgur with a little lemon juice, lemon zest, and Parmesan, and serve with the vegetables.

Tip

Any vegetables can be used. Instead of bulgur, it can also be prepared with quinoa, buckwheat, couscous, or millet.

Pataky Péter

Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes. Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!