Italian roasted carrot bulgur salad with ricotta and pumpkin seeds
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40 min
Quick
Kifli Kukták
Gazdag, melegítő őszi főételsaláta olaszos hangulatban: fűszeres, karamellizált sült sárgarépa és pergős bulgur találkozása ropogós rukkolával, pirított tökmaggal és selymes ricottával, melyet friss citromos-kakukkfüves mézes öntet tesz teljessé.
Preparation method
Preparation and roasting
Preheat the oven to 200 °C. Peel the carrots, then cut them diagonally into finger-thick batons. Toss them on a baking sheet with 2 tablespoons (approx. 30 ml) of extra virgin olive oil, the picked fresh thyme leaves, a little salt, and pepper. Roast for 20-25 minutes until the carrots are tender and lightly caramelized.
Toast the pumpkin seeds in a dry pan over medium heat for 2-3 minutes until golden brown, then remove from the heat and let cool.
Preparing the bulgur and dressing
Cook the bulgur covered in twice the volume of boiling, lightly salted water over low heat for 10-12 minutes until the water is absorbed. Turn off the heat and leave covered to steam for another 5 minutes, then fluff with a fork.
Chef's tip
You can also season the carrots before roasting with a pinch of ground cumin or chili flakes for an even more exciting, spicy flavor.
The salad is also great served cold as a packed lunch for the next day, but it is best to add the ricotta and crunchy pumpkin seeds right before serving.
Ingredients
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