Tuesday 11 October 2016

Bulgur salad with spinach, Gorgonzola cheese and walnuts

10 minutes to prepare Serves 4




Quick simple lunches don't have to be limited to sandwiches or over-priced take-out.

Made with Bulgur, fresh spinach, Gorgonzola cheese and toasted walnuts, this Mediterranean salad is like a bulked-up tabbouleh.
Last week, while housemoving, I enjoyed making it over the weekend and having it ready in the fridge all week long for healthy lunches.

If you’re unfamiliar with Bulgur, it’s a nutty-tasting Middle Eastern grain made by parboiling and cracking whole wheat berries. Because of this, it requires little real cooking.
Bulgur may not be as trendy as quinoa, but it deserves a spot in your grocery cart all the same. In addition to being delicious, it’s super healthy — high in fiber and protein, rich in vitamins and minerals and low in fat and calories. You can find it in most supermarkets near the pasta, rice or hot cereal.
Once you start experimenting with Bulgur, you'll likely think of dozens of things to do with it: it is the perfect grain for the busy home cook, or any of us looking for something a little different for lunch this week.

Here's what you will need for the 4-serving recipe:

200 g bulgur
100 g fresh spinach
50 g walnuts
100 g Gorgonzola cheese
EVO oil
balsamic vinegar
salt and pepper


  1. Place 200 ml of cold water in a medium saucepan. Bring to boil and add a pinch of salt
  2. Put the Bulgur and let it cook for 10 minutes. Then, drain it and let it cool down
  3. Toast walnuts in a hot pan and keep them aside
  4. Prepare the salad: wash spinach leaves and place them in a large bowl. Cut the Gorgonzola cheese into small pieces and add it to the spinach
  5. Meanwhile, prepare the vinaigrette: in a small bowl, mix 2 tablespoons of EVO oil, 1 tablespoon of balsamic vinegar, salt and pepper. Stir gently
  6. Add the Bulgur to the bowl, and season it with the vinaigrette. Spread over toasted walnuts and stir to mix. Bring to the table and enjoy!

    In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.

    The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day.
    (Yotam Ottolenghi)

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