Vegetable salad with bulgur
6 servings
45 minutes
Vegetable salad with bulgur is a true embodiment of Turkish culinary tradition, combining freshness, nutrition, and the aroma of Eastern spices. Bulgur, one of the main ingredients, adds a rich nutty flavor and light texture that pairs well with roasted vegetables. Cabbage and pumpkin roasted with olive oil and Italian herbs become tender and expressive. A dressing made from garlic, honey, and lemon juice adds a special zest, creating a balance of sweet, sour, and spicy notes. Apples in the mix add juiciness while nuts provide a crunchy touch. This salad is perfect as a light standalone dish or a refreshing side to meat and fish dishes. It is rich in fiber and healthy fats, making it an excellent choice for healthy eating.
1
Cook bulgur in boiling salted water until ready and drain in a colander.
- Bulgur: 1 glass
- Salt: to taste
2
Divide the cabbage into small florets. Cut the pumpkin into cubes.
- Cauliflower: 1 piece
- Pumpkin: 350 g
3
Line a baking tray with parchment paper, arrange the cabbage and pumpkin, season with salt and pepper, sprinkle with Italian herbs, drizzle with olive oil and place in a preheated oven at 190 °C for 20 minutes. Then remove the vegetables, stir them, drizzle with olive oil again and bake for another 15 minutes.
- Cauliflower: 1 piece
- Pumpkin: 350 g
- Salt: to taste
- Freshly ground black pepper: to taste
- Italian herb blend: 2 teaspoons
- Olive oil: 1 glass
4
To prepare the dressing, crush a clove of garlic with the flat side of a knife and chop finely. In a bowl, mix 2/3 cup of olive oil, honey, garlic, the juice of one lemon, salt, and pepper.
- Garlic: 1 clove
- Olive oil: 1 glass
- Honey: 1 teaspoon
- Lemon: 1 piece
- Salt: to taste
- Freshly ground black pepper: to taste
5
Chop the nuts into small pieces, dice the apple, and coarsely chop the parsley.
- Cashews: 20 g
- Almond: 20 g
- Hazelnut: 20 g
- Apple: 1 piece
- Parsley: 1 bunch
6
In a deep salad bowl, mix roasted vegetables, bulgur, apple, sprinkle with parsley, and drizzle with dressing.
- Cauliflower: 1 piece
- Pumpkin: 350 g
- Bulgur: 1 glass
- Apple: 1 piece
- Parsley: 1 bunch
- Olive oil: 1 glass
7
Mix and sprinkle with nuts.
- Cashews: 20 g
- Almond: 20 g
- Hazelnut: 20 g
