Italian Bulgur Salad | With sautéed mushrooms & Pecorino

Preheat the oven to 180 °C top and bottom heat. Roughly chop the walnut kernels, spread them on a baking tray lined with baking paper, and roast in the oven for about 6 to 8 minutes until golden brown and nutty and fragrant. Remove and let cool.

Bring the bulgur to a boil in a pot with 500 ml of lightly salted water, reduce the heat, and let it simmer gently covered for about 10 to 12 minutes until the water is completely absorbed. Then fluff with a fork and let cool until lukewarm.

Clean the button mushrooms and cut into slices. Peel the red onion and cut into thin strips. Peel and finely chop the garlic cloves. Strip the thyme leaves from the sprigs.