Name: Oriental bulgur salad with roasted vegetables, raisins, and fresh cheese
Yield: 2 servings
Ingredients: 1 carrot; 1 onion; 300 g of sweet potato; 75 g of bulgur; 0.5 bag of ground cumin; 10 g of pumpkin seed; 125 g of cherry tomato; 0.5 bag of parsley; 15 g of raisin; 60 g of lettuce; 50 g of feta; 300 ml of vegetable broth; 2 tablespoon of olive oil; 1 tablespoon of balsamic vinegar; 1 teaspoon of mustard; salt (according to taste); pepper (according to taste)

Oriental bulgur salad with roasted vegetables, raisins, and fresh cheese

Discover the oriental salad of your dreams: fluffy bulgur mixed with perfectly roasted vegetables, accompanied by raisins and pieces of melting cheese. This salad is proof that a vegetarian dish can be both hearty and enjoyable, without sacrificing taste or texture. An ideal option for a fresh lunch or a light dinner.

Vegetarian Public

Course: Main course

Preparation time: 0 minutes

Cost per serving: 1,65 €

Energy: 584 kcal / serving

Instructions

1. Be sure to follow the quantities indicated on the left to prepare your recipe!
Preheat the oven to 220°C (200°C fan-forced).
Peel the carrot and cut it, along with the onion, into 5mm half-moons.
Peel and dice the sweet potato into 1cm cubes.
Mix the vegetables on a baking tray lined with parchment paper with a drizzle of olive oil. Season with salt and pepper. Bake for 30-40 minutes, or until golden and tender.
2. Prepare the broth with hot water.
Mix the bulgur with ¼ packet of cumin per person in a saucepan and sauté for 1 minute over medium heat, stirring.
Pour the broth over the bulgur and simmer covered for 10-12 minutes over low heat.
Fluff it with a fork and set it aside uncovered.

TIP: For a fresher salad, rinse the bulgur with cold water once it is cooked.
3. Heat a small skillet over high heat and dry roast the pumpkin seeds until they start to pop. Set them aside off the skillet.
Cut the cherry tomatoes in half. Pick and finely chop the mint and parsley.
Mix the cherry tomatoes, fresh herbs, raisins, and lettuce in a salad bowl. Set aside in the refrigerator.
Crumble the Greek cheese and set it aside.
4. In a small bowl, mix, per person: ½ tbsp olive oil and ½ tbsp balsamic vinegar with ½ tsp mustard.
Season with salt and pepper, to taste.
5. Add the roasted vegetables and the vinaigrette to the saucepan containing the bulgur. Mix well.
Just before serving, pour the contents of the saucepan into the salad bowl and mix (see TIP).
Adjust the seasoning with salt, pepper, and olive oil (to taste).

TIP: Let the vegetables and bulgur cool slightly before mixing them with the salad. It will be fresher this way.
6. Divide the salad among the plates.
Sprinkle with crumbled Greek cheese and pumpkin seeds.