The most delicious addition is a meal in itself: burgul salad and oven-baked vegetable antipasti
This holiday instead of putting the first fruits in the pan, we put them in one bowl with a perfect vinaigrette sauce and the result - a rich burgul salad in a variety of colors, flavors and textures
Olga Tuchsher, in collaboration with Sugat
30/05/2022
Monday, 30 May 2022, 08:00 Updated: 08:04
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Burgul salad and oven-roasted vegetables (Photo: Alon Mesika, Styling: Yael Magen)
Among all the cheesecake, pie and quiche recipes it is sometimes easy to forget that Pentecost is also the holiday of harvest.
So with all due respect to the cheeses, and their dignity in their place, it does not mean that it is impossible to combine at the holiday table also dishes with the first fruits of the field, like this colorful and rich burgul salad.
A burgundy and antipasti salad of oven-baked vegetables in a variety of colors, flavors and textures, and a delicious vinaigrette sauce that unites them all.
The beauty of this salad is that it can be used as an addition to a festive meal, but also a complete and satisfying meal in the middle of the week, one that can be easily packed and taken with us to work.
More on Walla!
Peppers stuffed with burgul in tomato sauce
In collaboration with Sugat
Interesting to know:
The burgul is made from whole wheat, which is shredded after cooking and drying in special ovens.
Burgundy is rich in B vitamins as well as minerals such as calcium and iron and is very popular in Mediterranean cuisines.
It is great in salads like the famous tabbouleh salad, serves as a base for the traditional majdara, but can be used as a base for another wide variety of recipes.
Burgul salad with roasted vegetables
Recipe By: Olga Tuchsher
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★
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20 minutes work
40 minutes total
Easy to prepare
4 diners
Mediterranean
vegan
fur
Salads
Extras
kosher
A salad that is a festive and colorful addition.
Burgul salad with antipasti vegetables (Photo: Alon Mesika, Styling: Yael Magen)
Ingredients
For burgul:
½1 cups thick burgul
½1 liters of water
1 teaspoon salt
For roasted root vegetables:
1 well-washed beet, cut into eighths
1 washed carrot, cut into sticks
1 well-washed sweet potato, cut into slices
1 red pepper (gamba), cut into strips
1 orange or yellow pepper, cut into strips
2-3 tablespoons olive oil
Coarse salt
Ground black pepper
2-3 sprigs of thyme or rosemary
For vinaigrette sauce:
¼ Olive oil (60 ml)
Lemon or orange buckwheat (60 ml)
1 teaspoon Dijon mustard
1 teaspoon maple / sesame / honey
For the conversion table, click here>
Preparation
How to make a burgul salad with roasted vegetables?
1
Roast the vegetables:
Preheat the oven to 200 degrees and line an oven pan with baking paper.
Arrange the vegetables in a pan, drizzle with olive oil, sprinkle with salt, pepper and thyme sprigs and bake for about 30 minutes to soften.
3
Cook the burgul:
Bring a pot of water and salt to a boil, add the burgul and cook for 15 minutes.
Filters and coolers.
4
Prepare the sauce:
Mix all the ingredients well in a jar to a uniform sauce.
5
Assemble the salad:
Fan the burgul with a fork and transfer to a bowl.
Add the roasted vegetables and sauce and stir.
Taste and adjust the seasoning.
Serve immediately.
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Food
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Tags
recipe
salad
Burgul
Antipasti
vegetables
