Bulgur and butternut salad, a simple starter idea, 100% pleasure. To make at home or to take to the Iaia catering counter during the month of December.
Olivia gives you her recipe, it's up to you.
Cooking time: 1h30
Preparation time: 15min
1 large butternut
200 gr bulgur
1 bunch of coriander
La recette, step by step
Preheat your oven to 160°C.
Start cooking the bulgur in salted water in a large saucepan.
While the bulgur is cooking, tackle with butternut and beets.
For the butternut, peel it and cut wide slices. Empty the center and place the butternut half-moons, seasoned with salt, pepper and zaatar, on a baking sheet covered with parchment paper.
Wrap the beets in aluminum foil.
Put butternut and beets in the oven for an hour of cooking.
When the bulgur is cooked, add lemon juice, olive oil, salt, pepper and chopped coriander. Mix and keep aside.
In a pan, toast the pumpkin seeds over high heat.
Dress the salad with the seasoned bulgur at the bottom of the plate, the pieces of cooked butternut and beets, crumbled goat cheese, grilled pumpkin seeds, pomegranates and a few sprigs of arugula.
Add the pieces of butternut and beets on top of the seasoned bulgur.
Crumble your piece of goat cheese for more deliciousness and freshness.
Finish with a handful of pomegranates for pep and color.
This party starter recipe, simple and 100% enjoyable, was imagined by Olivia, founder of Iaia.
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