Tuscan Pumpkin Bulgur Salad | Hearty Italian Bowl
(0)
30 min
Quick
Kifli Kukták
Laktató és színes őszi olasz gabonasaláta, amelyben az édeskés, sütőben karamellizált sütőtök, a roppanós pirított dió, a borsos rukkola és a pikáns, krémes gorgonzola találkozik a tápláló bulgurral. Tökéletes, kiegyensúlyozott vegetáriánus főétel.
Preparation method
Roasting the pumpkin
Preheat the oven to 200 °C. Peel the pumpkin, cut it into 1.5–2 cm cubes, and place them on a baking sheet lined with baking paper. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and freshly ground black pepper, and roast for 20–25 minutes until nicely golden brown and caramelized.
Cooking the bulgur and preparation
While the pumpkin is roasting, pour twice its volume of hot, lightly salted water (approx. 500 ml) over the bulgur. Cover the pot and let it stand for 12–15 minutes until the grains absorb all the water and swell up soft. Fluff with a fork to keep it light and loose.
In a dry skillet over low heat, gently toast the walnuts for 2–3 minutes until fragrant, then allow them to cool and chop coarsely.
Chef's tip
The salad can also be made with Hokkaido pumpkin, which does not need to be peeled, as its skin softens nicely during roasting.
It is also great for prepping ahead for the next day: the bulgur and roasted pumpkin can be prepared in advance, but it is best to add the arugula and gorgonzola right before serving.
Ingredients
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