| Prep: 15 mins | Cook: 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 10g | 1.5g | 38g |
| sugars | fibre | protein | salt |
| 4g | 8g | 6g | 0.5g |
Why I Love Spanish Ensalada de bulgur y hortalizas asadas
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There’s something truly magical about a vibrant and hearty salad that brings together fresh ingredients and bold flavors. That’s exactly why I’m head-over-heels for this Spanish recipe, Ensalada de bulgur y hortalizas asadas. Combining roasted vegetables with the nutty goodness of bulgur wheat, this dish brings warmth and color to any meal, embodying a mix of simplicity and richness that’s hard to resist.
The Tex-Mex Connection
As someone who grew up amidst the fusion of Tex-Mex flavors in Texas, I find it fascinating to explore similar flavor profiles from other regions. Roasting vegetables is a technique I frequently use in my own kitchen, and it fits seamlessly into this Spanish dish. It reminds me of the comfort foods I grew up with, especially because bell peppers, zucchini, and cherry tomatoes are staples in both Spanish and Mexican cuisines.
One of the reasons I love Ensalada de bulgur y hortalizas asadas is because it brings a slice of the Mediterranean to my Southern table. The combination of roasted bell peppers, zucchini, and cherry tomatoes, all kissed by a touch of olive oil and salt, mirrors the way we build layers of flavor in Tex-Mex cooking. It’s beautiful and soul-soothing to see these vibrant veggies combined with hearty bulgur wheat.
Versatility at Its Best
This recipe is incredibly versatile and can be enjoyed on its own or as a delightful side dish. The light zesty dressing made with lemon juice and balsamic vinegar adds a refreshing tang that balances out the boldness of the roasted veggies and the nutty bulgur wheat. I can’t help but think this salad pairs wonderfully with grilled meats or fish, making it a perfect choice for summer cookouts or cozy autumn dinners alike.
If you’re a fan of Middle Eastern tabbouleh, you’re bound to enjoy this salad. Chef Yotam Ottolenghi, who has inspired so many of my culinary adventures, often emphasizes the importance of texture and flavor contrasts in salads. The addition of fresh parsley and basil brings a burst of freshness, while crumbled feta cheese adds a creamy, tangy bite that elevates the entire dish.
The beauty of Ensalada de bulgur y hortalizas asadas is that it’s not just a feast for the taste buds but also a visual treat. The colors of the roasted vegetables and the herbs make it look as inviting as it tastes. Whether you’re serving it at a casual family gathering or an elegant dinner party, this dish is sure to impress.
So next time you’re looking for a salad that’s not just an afterthought but the star of the meal, give this recipe a try. It’s a testament to how simple ingredients, when combined thoughtfully, can create something extraordinary. Enjoy!
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What You’ll Need
- 2 cups bulgur wheat
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1 red onion, diced
- 1 pint cherry tomatoes, halved
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup crumbled feta cheese (optional)
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Method
Step One
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step Two
In a large bowl, combine the diced red bell pepper, yellow bell pepper, zucchini, red onion, cherry tomatoes, and minced garlic. Drizzle with 2 tablespoons of olive oil, and sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to coat the vegetables evenly.
Step Three
Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly browned.
Step Four
While the vegetables are roasting, cook the bulgur wheat according to the package instructions. Generally, this involves bringing 4 cups of water to a boil, adding the bulgur wheat, reducing the heat, and simmering for 12-15 minutes, or until the bulgur is tender. Drain any excess water and set the bulgur aside to cool.
Step Five
In a small bowl, whisk together the lemon juice and balsamic vinegar.
Step Six
Once the roasted vegetables and bulgur wheat have cooled to room temperature, combine them in a large serving bowl. Add the chopped fresh parsley, chopped fresh basil, and the lemon juice and balsamic vinegar mixture. Toss everything together until well combined.
Step Seven
If desired, sprinkle the salad with crumbled feta cheese before serving.
Step Eight
Serve the Ensalada de bulgur y hortalizas asadas at room temperature or chilled. Enjoy!
