Tuscan bulgur salad with prunes and pecorino
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25 min
Quick
Sezamo
O salată toscană caldă și reconfortantă de toamnă, cu bulgur hrănitor infuzat în cimbru aromat, prune uscate dulci-acrișoare, nuci crocante rumenite și fulgi sărați de brânză Pecorino. Un prânz complet, bogat în fibre și plin de texturi încântătoare.
Preparation method
Preparing the bulgur and prunes
Place the bulgur in a heatproof bowl along with 1/2 teaspoon of sea salt and dried thyme. Pour in 500 ml of boiling water, cover with a plate or cling film, and let the bulgur hydrate for 15-18 minutes until it absorbs all the liquid and becomes tender. Then fluff it gently with a fork.
Cut the prunes into bite-sized pieces (halves or quarters). If the prunes are firmer, you can leave them in lukewarm water for 5 minutes to soften slightly, then drain them well.
Toasting the walnuts and making the dressing
In a dry pan, toast the walnut kernels over medium heat for 3-4 minutes, stirring frequently until fragrant and crunchy. Allow them to cool slightly, then chop them coarsely.
Chef's tip
For an even richer contrast of flavours, you can add small cubes of fresh apple or toasted pine nuts. The salad keeps excellently in the fridge for up to 2 days if the rocket is added just before serving.
50 min
Under an hour
