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Italian Bulgur Salad | With Roasted Pumpkin & Pecorino
(0)
40 min
Under an hour
Gurkerl Küche
Herbstgenuss auf italienische Art. Zart gerösteter Kürbis aus dem Backrohr trifft auf fluffigen Bulgur, knusprigen Salbei und fein-würzigen Pecorino. Vollendet mit knackigen Walnüssen und herb-frischem Rucola entsteht ein vollwertiger Hauptspeisensalat, der von innen wärmt und echtes Toskana-Flair auf den Teller zaubert. Perfekt für das feine Abendessen oder als köstliches Meal-Prep für den nächsten Tag.
Ingredients
Preparation method
Preparation & oven-roasting
Preheat the oven to 200 °C top and bottom heat and line a baking sheet with baking paper.
Deseed the pumpkin and cut it into bite-sized cubes. Peel the red onion and cut into wedges. Lightly crush the garlic cloves.
Spread the vegetables on the baking sheet, drizzle with 3 tbsp of extra virgin olive oil, add the fresh sage leaves, and season with fine salt and ground black pepper. Roast in the oven for about 25 minutes until golden brown and tender.
Chef's tip
Hokkaido pumpkin does not need to be peeled before cooking, as its skin turns wonderfully tender in the oven.
This salad is ideal for meal prep and tastes even better the next day once the flavours have melded.
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