Proljetna bulgur salata / Spring bulgur salad

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Još uvijek uživamo u proljeću. U skladu s time, želim vam da vam tanjuri budu puni ovakvih zdravih, laganih i ukusnih obroka. Recept ste imali prilike vidjeti u prošlom broju V magazina.
Bulgur je meni jedna izuzetno zanimljiva namirnica, divne (pomalo orašaste) arome i po mome mišljenju pomalo zapostavljena. Obiluje vlaknima, B vitaminom, željezom... Može se spremati i kombinirati na raznolike načine. Meni je najdraži u obliku salate, sa sezonskim povrćem. Možete ga koristiti umjesto kus kusa ili riže, kao punjenje, čak i u desertima. Pošto ga uglavnom kupujemo kao već prethodno obrađenu namirnicu, nije ga potrebno dugo kuhati. Često ga se povezuje sa Istočnjačkom kuhinjom, ali u ovoj salati dali smo mu Mediteranski prizvuk u obliku feta sira i maslinovog ulja. Tu su još i svježi vlasac te rotkvice, meni odlična kombinacija.
                                               
                                                                 Proljetna bulgur salata

• 120 g bulgura
• 300 ml vode
• 1 žličica soli
• prstohvat papra
• 30 ml maslinova ulja
• sok 1/2 limuna
• 1 režanj češnjaka
• 60 g rotkvica
• šaka svježeg vlasca
• 2 žlice sira Ribanca
• 30 g Feta sira
• po želji: nekoliko listića mente za posluživanje

1. Bulgur pomiješajte s vodom i kuhajte na laganoj vatri 10 min. Uklonite s vatre i ostavite poklopljeno još 10 min., neka bulgur upije vodu.

2. Rotkvice operite, narežite na šnitice. Usitnite vlasac i češnjak.  Pomiješajte povrće s bulgurom, dodajte malo papra, limunov sok i maslinovo ulje te sireve. 

3. Ostavite da se ohladi pa poslužite. Prije posluživanja možete dodati nekoliko listića mente.

                                                                Spring bulgur salad

Bulgur is a form of whole wheat that has been cleaned, parboiled, dried, ground into particles and sifted into distinct sizes. It is very nutritious, with a pleasantnut-like flavor. High in fiber and rich in B vitamins, iron, phosporus and manganese, it represents a perfect bowl of healthy meal. I usually use it to make all kinds of salads. Since it has been pre-cooked, bulgur is ready to eat with minimal cooking or, after  soaking in water or broth,  can be combined with other ingredients without further cooking.

Bulgur can be used as a substitute for cous cous or rice, stuffing…it is often used with fresh vegetables to make delicious salads. We have all stepped deep into spring and farmer’s markets are full of fresh goods waiting to be used in delicious, healthy meals. Such is this salad. Refreshing, flavorful, full of vitamins. Bulgur is often used and associated with Eastern cuisine. This time I gave it a slightly Mediterranean note by pairing it with feta cheese and olive oil. This salad is the perfect example of spring goodies given to us by nature-it contains fresh chives and radishes. Use them while they’re in season, they are the best during the spring time.

• 1/2 cup (120 g) bulgur
• 1 1/4 cups (300 ml) water
• 1 tsp salt
• pinch of pepper
• 2 tbsp (30 ml) olive oil
• juice of 1/2 lemon
• 1 garlic clove
• 2 oz (60 g) radishes
• a handful of fresh chives
• 2 tbsp grated Parmesan cheese
• 1 oz (30 g) crumbled feta cheese
• optional: some mint leaves

INSTRUCTIONS

1. Combine bulgur with water and salt, cook covered on low heat for 10 minutes. Leave covered for another 10 minutes so that bulgur absorbs water.
2. Wash radishes and slice them. Finely chop fresh chives and garlic cloves. Toss with cooked bulgur. Add lemon juice, pepper to taste, crumbled feta cheese, parmesan and olive oil, toss to coat.
3. In the end, you can garnish with some mint leaves. Let cool to room temperature and serve.