Italian Bulgur Salad | With Braised Leek & Gorgonzola

Cook the bulgur in lightly salted water according to package instructions for approx. 10 to 12 minutes until al dente, drain, and let cool slightly in a large salad bowl. If desired, toast the walnut kernels in the oven at 180 °C top/bottom heat for approx. 5 to 7 minutes until golden brown and aromatic.

Thoroughly wash and trim the leeks, then cut into approx. 1 cm thick rings. Heat 1 tbsp of olive oil in a wide frying pan and gently sauté and braise the leeks together with the stripped fresh thyme leaves over medium heat for approx. 8 to 10 minutes until wonderfully tender and lightly caramelised. Season with a little salt and pepper.

For the vinaigrette, whisk together the remaining olive oil (2 tbsp), balsamic vinegar, and liquid honey in a small bowl until smooth, then season to taste with a pinch of salt and freshly ground black pepper. Wash the rocket and spin dry. Crumble the blue cheese (Gorgonzola) into bite-sized pieces.