Originating from the Mediterranean Tabbouleh, this Roasted Romanesco and Bulgur Wheat Salad will definitely become your staple dish to throw together as a filling and nutritious meal.

While it can be enjoyed both warm and chilled, it makes a great side as well as a main dish. Personally, I make it at least once a week, because I can prepare a big bowl and keep it in the fridge for a quick lunch/dinner on the go. My son LOVES bulgur wheat, which is why I always have it ready and available.

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A Middle Eastern staple, bulgur wheat is a powerhouse of nutrition. Boasting vitamins and minerals such as fiber, protein, iron and vitamin B-6, it is also packed with energy-boosting carbohydrates. One cup of cooked bulgur provides 151 calories, 6 grams of protein and 34 grams of carbohydrates.

First documented in Italy, Romanesco is an edible flower that belongs to the same family as broccoli, cauliflower, cabbage and Brussels sprouts. It is very similar in taste to cauliflower and can be eaten both raw and cooked. I am a huge fan of its nutty and crunchy texture, hence I savour it raw or lightly baked.

A small head of Romanesco was in my weekly organic vegetable and fruit delivery, so I decided to include it in my favourite salad. I must say it has greatly elevated the taste and the texture of it. However, if you find it hard to get hold of romanesco, you can easily replace it with broccoli or skip it altogether.

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Ingredients:

Serves 3-4 people as a side

  • 1 cup bulgur wheat, uncooked
  • 10 cherry tomatoes
  • 2 cups fresh spinach
  • 1/2 medium onion
  • 1 cup finely chopped fresh coriander
  • 1 small head romanesco
  • juice of 1/2 lemon
  • 3-4 tablespoons of extra virgin olive oil
  • Salt and freshly ground black pepper

Method:

Start by boiling 1 cup of bulgur wheat in 2 cups water. While that boils roast romanesco with some olive oil and salt in the oven (185C, 15min). Chop the rest of the ingredients as finely as you can/desire and combine them in a large bowl. Once the bulgur and romanesco are ready let them cool for a few minutes and add to the rest of the salad. Mix together everything including salt, pepper, olive oil and lemon juice.

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Enjoy!

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