Ahhhhh the sun is shining, the birds are singing, people are smiling… And I’m still stuck inside with my study books 😉 Summer is slowly pushing Spring to move over, and that calls for some great food with good summer vibes!
Earlier this week the sun was heating up our small place like crazy, so I was not in the mood at all to get behind the stove to cook. That’s why I quickly put this bulgur salad together… Something that I should definitely do more! I can’t believe some people still think that salads are so boring and not nutritional at all. I can assure you, this lovely meal stuffed me for the rest of the evening!
As you might have noticed already, we are real sauce and dressing eaters. I had not much inspirations for a dressing this week, but instead I just used some olive oil, sushi rice vinegar, balsamic vinegar and lime juice. Honestly? I didn’t miss any dressing for a second 🙂 Sometimes simple can be all you need to bring out the flavours of all the vegetables in a much better way.
The nice thing about this salad is that you can easily make some more and have the leftovers for lunch the next day. You can also use a lot of various vegetables, herbs and spices. No bulgur in the house? Couscous, quinoa, or ever rice, will also work out fine!
I used “Creamy risella” as an extra in this salad. It’s a bit similar to the Mozzarisella I used in a salad (one of my first posts, check it out over here) before, only a little more sour (like goat cheese, but then less strong) and of course creamy 😉 This caused the bulgur salad to be less dry as well. If you don’t use this, then you can just add some cream cheese, a bit of tahini, or just some extra olive oil instead.
Do you love the good weather as much as I do? Then this heavenly summer-ish salad will make you enjoy it even more! Take it with you on a nice picknick with the family, for dinner outside in your garden, or just inside with a chilled drink while the sun is shining bright through the windows! And if you have to study just like me, then this will certainly give you enough energy to handle your courses again 🙂 Enjoy, enjoy, enjoy!
- What do you need? (2 people)
– 200g bulgur
– 1 yellow bell pepper
– 1 red sweet paprika
– 10 cherry tomatoes
– 1 (yellow) zucchini
– 2 spring onions
– Creamy risella
– A hand of fresh mint leaves
– Olive oil
– Sushi rice vinegar
– Balsamic vinegar
– Juice of half a lime
– Paprika powder
– Garlic powder
– Salt & pepper
- How do you make it?
Prepare the bulgur following the instructions on the package. Once it’s ready, put the bulgur in a bowl, add some olive oil and let it cool down for about 15 minutes. Add some more olive oil, some sushi vinegar, balsamic vinegar, salt and pepper. Put the bulgur in the fridge to let it cool down further while you prepare the vegetables.
Cut the zucchini into half slices. Heat some olive oil or dairy-free butter in a pan and bake the zucchini until it has turned soft. Add some salt, pepper and paprika powder, and let it cool down.
Cut the bell pepper and sweet paprika into cubes, the cherry tomatoes into four parts, and the spring onions into small rings. Cut the Creamy risella into cubes and keep some on the side to finish off later. Add everything to the bowl with bulgur. Cut the mint leaves into shreds (with scissors) above the bowl and stir through. Once the zucchini has cooled down enough, you can add this to the bowl as well. Add the lime juice and stir through again. Season with some more salt, pepper, paprika powder and a bit garlic powder to your own taste.
Now you can divide the salad over two bowls. Finish off with some Creamy risella, a few fresh mint leaves and a couple slices of fresh lime.
Hmmmm I’m already looking forward to eating this again!