Bulgur Salad with Roasted Asparagus

You have probably already heard about “meat free Monday”: is an international campaign that was launched some years ago to encourage people to eat at least on Monday meals without meat, considering both the effect on health and on the planet.

Here there is a plant-based recipe perfect for this period of the year. Give it a go! If you check my pages on social media, you will find a lot of inspiration for cooking tasty and healthy meals: find us on Instagram, Facebook, and Twitter. Share with friends and help to spread the word of #meatlessMonday!

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Bulgur Salad with Roasted Asparagus

(serves 4)
250 g bulgur
About 20 fresh asparagus
1 handful of chickpeas (cooked)
About 80 g of green olives (in brine; washed before use)
1 bunch of spring onions
1 lime (juice)
2 tsp dried parsley
1 tsp dried coriander
½ tsp grounded cayenne pepper
1 tsp black sesame seeds
A pinch of black pepper
Extra virgin olive oil

Prepare the asparagus: heat a small amount of olive oil in a pan, then add the whole asparagus and cook for few minutes over a medium heat. An alternative: it’s possible to place the asparagus on a baking tray and cook for a few minutes in a pre-heated oven at 180°C.

Leave the bulgur to rest for 20 minutes in a medium-sized bowl with enough water to cover it, then wash it. Heat some olive oil (less than a tsp) in a pan over a medium heat. Add the chopped spring onions and stir-fry for few minutes until fragrant. Add the bulgur and toast it for a couple of minutes, then sprinkle with half lime juice. Start adding a little bit of water to cook the bulgur for 5/10 more minutes, then wait until it’s cold (you can put the bulgur in a bowl, add some olive oil, and separate everything well with a fork, to prevent the formation of lumps while it’s cooling down).

At this stage, mix everything together: bulgur with spring onions, half lime juice, asparagus, chickpeas, olives (half chopped and half whole), herbs, spices, and some extra virgin olive oil. Serve by itself or with a green salad.



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