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Bulgur and zucchini salad

25 min Cook
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Bulgur wheat is a versatile ingredient that lends itself as the base of beautiful, healthy salads. You might know it as the main ingredient of tabbuleh, a beloved Middle-Eastern dish. Here, I have combined bulgur wheat with roasted zucchini and lemon, with Grana Padano scales and maple-roasted pine nuts.

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Bulgur and zucchini salad

Bulgur and zucchini salad

corinthian
This wheat salad combines the zesty flavor of lemons and the sweetness of maple syrup in a refreshing side. It's so good that you can make an entire meal out it!
prep time
10 min
cooking time
25 min
servings
4
total time
35 min

Equipment

  • Oven

  • Baking dish

  • Sauce pot

  • Large mixing bowl

Ingredients

  • 1 cup bulgur wheat

  • 1 cup of vegetable broth

  • 1 teaspoon extra-virgin olive oil + 2 tablespoons

  • 2 white zucchini

  • 4 lemon slices (make sure the lemon is organic)

  • 1 teaspoon dried dill

  • 1/3 cup fresh parsley leaves

  • Olive oil spray (q.b.)

  • 1 pinch sea salt

  • 1 tablespoon maple syrup + 1 teaspoon

  • 1/3 cup pine nuts

  • 1/3 cup Grana Padano scales

Instructions

1

Cook the bulgur wheat

Bring the vegetable broth to a boil. Take off the heat and add the bulgur wheat. Add a drizzle of olive oil, stir, and cover with a lid. Set aside for 15-20 minutes, until the wheat is soft, but still holds its shape.
2

Roast the zucchini

Pre-heat the oven to 180 Celsius degrees (fan on). While the bulgur wheat is soaking, rinse well the zucchini, chop off the ends and discard them. Dice the zucchini and transfer them into a baking tray or dish lined with parchment paper. Slice the lemon into small chunks (don't remove the peel), and toss them in with the zucchini. Spray evenly the zucchini and lemon with spray olive oil, season with salt and dill, and drizzle with a little maple syrup. With the help of a spoon, mix them to make sure that the seasoning coats them evenly. Put in the oven and roast for 20 minutes: the zucchini should be soft and juicy.
3

Season the bulgur

When the bulgur wheat is soft, drain the excess water, then transfer to a large mixing bowl. Gently fluff it up with a fork, and wait for a couple of minutes for it to cool down. When it's lukewarm, stir in the fresh parsley and a teaspoon olive oil.
4

Mix in the zucchini

When the zucchini are ready, take them out of the oven, and set aside for a couple of minutes. Lift the zucchini from the baking tray by the corners of the parchment paper, then pour everything into the mixing bowl with the bulgur wheat. Make sure you pour in all the juices from the zucchini and its seasoning, then discard the parchment paper, mix well, and set aside.
5

Toast the pine nuts

Heat a sauce pot or small skillet, add a tablespoon olive oil and a tablespoon of maple syrup. Add the pine nuts and stir gently to coat them. When the maple syrup and oil start to bubble, keep stirring until the pine nuts start to become golden (not brown). Take them off the heat (they will be slightly sticky at this point), and spoon them into the bulgur salad, making sure they don't stick them to each other. Mix well to distribute them evenly.
6

Add the Grana Padano scales and set aside

Finally, mix in the Grana Padano scales (you can crush them with your hands if they're too big), mix again, and set aside the bowl, covered with a clean cloth, for at least 1 hour before serving. Enjoy!
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