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Italian Bulgur Salad | With Pesto & Artichokes
(0)
30 min
Quick
Gurkerl Küche
Ein herrlich aromatischer italienischer Hauptspeisensalat mit feinem Bulgur, verfeinert mit grünem Pesto Genovese, saftigen Artischockenherzen, getrockneten Tomaten, Kalamata Oliven und knackigem Rucola. Perfekt für den Spätsommer.
Ingredients
Preparation method
Bring the vegetable broth to a boil in a small pot. Stir in the bulgur, remove the pot from the heat, and leave covered to swell for about 10–12 minutes until all the liquid has been absorbed. Then fluff with a fork and leave to cool.
Toast the pine nuts in a small pan without oil over medium heat until golden yellow and fragrant. Transfer immediately to a plate so they do not burn.
Halve the cherry tomatoes. Slice the sun-dried tomatoes into thin strips. Drain the artichoke hearts and cut into quarters. Halve the Kalamata olives.
Chef's tip
For an even creamier touch, tear some creamy burrata or fresh buffalo mozzarella over the salad before serving.
The bulgur salad is ideal for meal prep for the office or a picnic, as the flavors of pesto, artichokes, and sun-dried tomatoes become even more intense as it sits.
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