Bulgur Salad with Roasted Carrots and Bourbon Mustard
Posted: Jan 13 2015
Traditional tabbouleh is great foundation on which to build a healthy, vegetarian dish. Here we take cracked bulgur wheat and a good amount of fresh parsley and toss them together in a bourbon mustard vinaigrette. Warm roasted carrots and onions, or any other hearty winter vegetable, bring an earthy sweetness to the dish. Spoon them over the bulgur and finish with creamy, tangy, crumbled goat cheese.
2/3 cup medium or coarse cracked bulgur
1 bunch small carrots, peeled and halved lengthwise
1 med red onion, halved and sliced lengthwise into ½” strips, separated
2/3 cup chopped flat-leaf parsley
2 oz goat cheese, crumbled
1 tbsp Pickled Mustard Seeds
3 tbsp Extra Virgin Olive Oil
sea salt and cracked black pepper, to taste
Preheat oven to 375 F.
In a large bowl, combine all the carrots and onion with a 1 tbsp of olive oil, salt and lots of fresh black pepper. Place them on a sheet pan in one layer and roast for 25-30 minutes or until nicely browned and tender. Remove and set aside to cool.
While the vegetables are roasting, put the bulgur in a bowl, add boiling water to just below the surface of the wheat and leave it to stand for 10-15 until tender. Fluff with a fork, as you would couscous.
Combine the mustard seeds and 2 tbsp olive oil in the bowl you prepped the vegetables, then fold in the bulgur. Stir in the parsley, taste and season with salt and pepper. Pour into a serving dish, top with roasted carrots and onions, then scatter over the goat cheese and a finish with more fresh parsley.