Tuscan bulgur salad with roasted tomatoes | Italian grain bowl
(0)
30 min
Quick
Kifli Kukták
Könnyed, mégis laktató toszkán hangulatú nyári gabonasaláta édesre sült koktélparadicsommal, illatos bazsalikommal, parmezánnal és ropogós fenyőmaggal.
Preparation method
Preparation and roasting
Preheat the oven to 200 °C. Wash and halve the cherry tomatoes. Place them on a baking sheet lined with baking paper, toss with 1 tablespoon of extra virgin olive oil, minced garlic, a pinch of salt and pepper. Roast for 15–20 minutes until the tomatoes caramelize and collapse slightly.
Rinse the bulgur thoroughly, then pour twice the amount of boiling, lightly salted water over it. Cover and let stand for 15 minutes until it absorbs the moisture and softens. Fluff with a fork and let cool to room temperature.
In a dry pan over low heat, toast the pine nuts for 2-3 minutes until golden brown, shaking constantly, then set aside to cool.
Chef's tip
The salad is even tastier the next day after the flavors have melded together in the fridge. An excellent choice for a picnic or packed lunch!
If you want to make it even more hearty, you can add grilled chicken breast or crispy roasted chickpeas.
Ingredients
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