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Italian Bulgur Salad | With Tender Artichokes & Sun-Dried Tomatoes
(0)
30 min
Quick
Gurkerl Küche
Sonniger mediterraner Hochgenuss als vollwertige Hauptspeise: Fein gequollener Bulgur trifft auf marinierte Artischockenherzen, aromatische Paradeiser, Oliven, knackigen Rucola und frisch gehobelten Parmesan.
Ingredients
Preparation method
Prepare & Soak the Bulgur
Bring the vegetable broth to a boil in a small saucepan. Stir in the bulgur, bring to a brief boil, and remove the pot from the heat. Cover and let soak for about 15 minutes until the liquid is completely absorbed. Then fluff with a fork and allow to cool to room temperature.
In the meantime, toast the pine nuts in a non-stick pan without fat over medium heat until golden brown and fragrant. Immediately transfer to a small plate and leave to cool.
Prepare Mediterranean Ingredients & Mix the Dressing
Drain the artichoke hearts and cut them into quarters. Slice the sun-dried tomatoes into thin strips. Halve the pitted olives if desired. Wash the arugula and fresh basil and gently pat dry.
Chef's tip
Meal Prep Tip: The marinated bulgur with artichokes and tomatoes tastes even more flavorful the next day once the flavors have infused. Simply fold in the arugula, basil, and shaved Parmesan fresh just before serving.
Variation Idea: If you like it even creamier, place half a ball of fresh burrata or silky buffalo mozzarella directly on top of each salad portion instead of Parmesan shavings.
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