Tuscan Bulgur Salad with Roasted Broccoli and Almonds | Autumn Lunch
(0)
30 min
Quick
Sezamo
O salată italiană caldă și plină de savoare, perfectă pentru un prânz sățios de toamnă. Bulgurul hrănitor este acompaniat de buchețele de broccoli rumenite la cuptor cu usturoi, fulgi crocanți de migdale prăjite, fâșii fine de brânză Pecorino și o notă proaspătă de lămâie.
Ingredients
Preparation method
Ingredients overview
- 200 g bulgur
- 400 g broccoli
- 60 g pecorino
- 40 g sliced almonds
- 45 ml extra virgin olive oil
- 1 piece of lemon
- 2 cloves of fresh garlic head
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 pinch of chili flakes
Preheating the oven and roasting the vegetables
Preheat the oven to 200°C. Break the broccoli into florets and wash them thoroughly. Place them on a baking tray lined with baking paper, drizzle with 2 tablespoons of extra virgin olive oil, add the crushed garlic, a pinch of chili flakes, sea salt, and ground black pepper to taste. Roast for 18-20 minutes, until the broccoli gets crispy and browned edges.
Cooking the bulgur and toasting the almonds
Cook the bulgur in 400 ml of lightly salted water according to package instructions (about 10-12 minutes), until it absorbs all the liquid and becomes fluffy. Let it cool slightly. In a dry pan, lightly toast the sliced almonds over medium heat for 2-3 minutes, until golden and fragrant.
Assembly and serving
In a large bowl, combine the warm bulgur with the roasted, browned broccoli. Pour in the remaining extra virgin olive oil and freshly squeezed lemon juice (along with a little finely grated zest). Mix gently, transfer to plates, and finish with generous shavings of Pecorino cheese and the crispy toasted flaked almonds. Serve warm or at room temperature.
Chef's tip
For an extra touch of Tuscan citrus aroma, you can also add a little untreated lemon zest grated finely right into the dressing. The salad keeps wonderfully in the refrigerator for up to 2 days.
50 min
Under an hour
