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Italian Bulgur Salad | With Roasted Carrots & Ricotta
(0)
40 min
Under an hour
Gurkerl Küche
Ein herzhafter toskanisch inspirierter Vollkornsalat: Fein nussiger Bulgur trifft auf im Backrohr sanft geröstete, mit Thymian aromatisierte Karotten, cremige Tupfen von frischem Ricotta, pikante Kalamata-Oliven und knackige Kürbiskerne. Abgerundet mit frischem Rucola und einer feinen Balsamico-Vinaigrette. Ideal als vollwertige Hauptspeise oder edles Meal-Prep-Gericht.
Preparation method
Preparation & Roasting Carrots
Preheat the oven to 200 °C top/bottom heat. Line a baking sheet with baking paper. Thoroughly wash the carrots, peel them, and cut diagonally into slices or sticks about 1 cm thick. Finely chop the fresh garlic.
Spread the carrot slices on the prepared baking sheet, drizzle with 2 tbsp extra virgin olive oil, add the chopped garlic and stripped thyme leaves, and season with fine salt and freshly ground black pepper. Roast in the preheated oven for about 25 minutes until golden brown and tender-crisp. Then let cool slightly.
Preparing Bulgur & Toppings
Meanwhile, bring the bulgur to a boil with twice the amount of lightly salted water in a pot, reduce the heat, cover, and let it simmer gently for about 10–12 minutes until the water is completely absorbed. Then fluff with a fork and let cool until lukewarm.
Chef's tip
The salad tastes delicious lukewarm, but is also perfect for meal prep for the next day. It is best to add the ricotta and rocket fresh just before serving.
If you like it even more aromatic, you can also sprinkle the carrots with a teaspoon of fennel seeds before roasting.
Ingredients
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