Bulgur Salad with Goat Cheese Thalers
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g bulur
- salt and pepper
- 4 tomato (s)
- 1 cucumber (s)
- 4 spring onion (s)
- 1 tablespoon parsley, smooth, finely chopped
- 2 tablespoon lemon juice, approx.
- 5 tablespoon olive oil
- 4 cheeses (goat cheese thaler à 0 g, e.g. Picandou)
- 8 slices ham (Serrano), thinly sliced
Print Recipe
Pin Recipe Instructions
- Cook the bulgur in salted water according to the instructions on the packet for about seven minutes. Pour into a colander and let cool.
- Quarter the tomatoes, remove the stems and seeds, finely dice the pulp. Peel the cucumber, cut in half lengthways, remove the seeds. Finely dice the pulp as well. Clean the spring onions, rinse briefly, shake dry, cut into fine rings.
- Mix everything with the bulgur. Add the parsley, lemon juice and three tablespoons of oil. Season with salt and pepper. Let it steep for at least two hours.
- Wrap goat cheese thaler with Serrano ham. Just before serving, fry in the remaining oil until the serrano is browned. However, the cheese must not leak.
- Serve on the salad.
- Tip:
- If you want to serve the salad purely vegetarian, you can put the goat cheese coins on baking paper or beef tomato slices and heat them in the oven and brown them lightly.
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