Sicilian bulgur salad with Parmesan | Refreshing Italian bowl
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30 min
Quick
Kifli Kukták
Könnyű, mégis laktató szicíliai hangulatú nyári főétel saláta tápláló bulgurral, édes kaliforniai paprikával, lédús koktélparadicsommal, aszalt paradicsommal és friss rukkolával. A pirított fenyőmag, a friss bazsalikom, a selymes extra szűz olívaolaj és a parmezán teszi teljessé ezt a fogást.
Ingredients
Preparation method
Preparation and cooking the bulgur
Measure the bulgur into a heatproof bowl, pour twice the amount of hot, lightly salted water (approx. 400 ml) over it, cover with a plate or lid, and leave to stand for 15 minutes until fully softened and all liquid is absorbed. Then fluff it up with a fork and leave it to cool to room temperature.
In a dry pan over medium heat, toast the pine nuts for 2-3 minutes until golden brown, taking care not to burn them. Set aside to cool.
Preparing the vegetables and dressing
Dice the red bell pepper into small cubes, halve or quarter the cherry tomatoes, and slice the sun-dried tomatoes into strips. Wash the arugula and fresh basil, then drain thoroughly.
Chef's tip
If you want an even bolder Italian flavor profile, you can grill the bell pepper in a pan or oven before adding it to the salad.
It will stay fresh in a sealed container in the fridge for 1-2 days. It is best to mix in the arugula and toasted pine nuts just before serving to keep them crisp.
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