Warm bulgur salad with roasted zucchini and radicchio

Name: Warm bulgur salad with roasted zucchini and radicchio
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: middle eastern
Ingredients: 7 oz bulgur; 1.5 cups water; 2 zucchini; 8 oz canned chickpeas; 2 cloves garlic; 7 oz red grapes; 3 tbsp olive oil; 1 radicchio; 1.33 oz butter; 1.33 oz pine nuts; 0.33 oz parsley; 1 lemon; 1 tbsp honey; salt; pepper

Based on 1 ratings

In app

Marco Hartz

Chef at Kitchen Stories

www.instagram.com/keepitsimpleart/

"Let bulgur salad prove itself to be a really cozy dish, and you’ll be prepared for any cold day that’s coming your way. You’ll not only have a cozy autumn Mediterranean meal, but also get a kick of nutritious flavors thanks to the harmony between the zucchini, radicchio, and grapes. Radicchio brings a tart character into this bulgur salad, especially when it's fried in brown butter! It loses most of the bitterness, but rather develops an intense, aromatic flavor. The grapes will be the exciting contrast you need to try this season with the sweet, juicy kick they bring. My two tips are; to lose all the bitterness you can put sliced radicchio in an ice bath for approx. 20 min. before frying, and adding crumbled feta or roasted almond slices to get an even richer taste if you like. This salad will taste the best fresh, but lukewarm or room temperature also works."

Difficulty

Medium 👍

Preparation

25 min

Baking

25 min

Resting

0 min

Ingredients

2Servings

MetricImperial

100 g

bulgur

200 ml

water

zucchini

120 g

canned chickpeas

1 cloves

garlic

100 g

red grapes

1½ tbsp

20 g

20 g

5 g

½ tbsp

salt

Utensils

oven, pot, cutting board, knife, sieve, bowl, baking sheet, parchment paper, frying pan (large), cooking spoon, fine grater, citrus press, whisk, bowl (small), bowl (large)

Step 1/3
- 100 g bulgur
- 200 ml water
- 1 zucchini
- 120 g canned chickpeas
- 1 cloves garlic
- 100 g red grapes
- 1 tbsp olive oil
- salt
- pepper
- oven
- pot
- cutting board
- knife
- sieve
- bowl
- baking sheet
- parchment paper
Preheat the oven to 200°C/392°F on top/bottom heat. Put bulgur and water in a pot, bring to a boil, and simmer on low heat for approx. 10 min. Then, let rest for approx. 5 min. until it absorbs all the water. Cut zucchini into approx. 1 cm/4 in. thick slices. Rinse chickpeas and drain. Peel and finely chop garlic. Mix zucchini, chickpeas, grapes, garlic, olive oil, salt, and pepper in a bowl. Place all on a baking sheet lined with parchment paper and roast for approx. 20–25 min. until lightly browned in the oven.
Step 2/3
- ½ radicchio
- 20 g butter
- 20 g pine nuts
- frying pan (large)
- cooking spoon
Meanwhile, quarter radicchio, remove the stalk and cut into coarse pieces. Melt butter in a large pan and let it slightly brown. Add pine nuts, and radicchio and sauté while stirring for approx. 1 min. and remove from heat. Season with salt and pepper and let rest.
Step 3/3
- 5 g parsley
- ½ lemon
- ½ tbsp olive oil
- ½ tbsp honey
- fine grater
- citrus press
- whisk
- bowl (small)
- bowl (large)
Roughly chop parsley. Zest lemon and squeeze out its juice. Whisk lemon juice, olive oil, honey, salad, and pepper in a small bowl for the dressing. Put bulgur in a large bowl, add roasted vegetables, and radicchio with pine nuts. Drizzle the dressing over, add in parsley and lemon zest and mix carefully. Serve warm.
Enjoy your meal!