Grilled Salad with Bulgur

Luckily it hasn't gotten too cold outside yet, which means you still have the opportunity to make some delicious grilled veggies! And if you find it too cold, or maybe don't own a grill, don´t fret - you can easily make this recipe in the oven as well. To get the best effect, use a convection oven for most of the cooking, but finish off the veggies with a grill function. This way you still get that wonderful charred look!

Three servings of grilled salad, next to a large empty serving bowl

Ingredients 

  • 1.5 Courgettes

  • Half an onion

  • 4 Tomatoes

  • 2-3 Whole garlics

  • Half a chili

  • 10 pieces of fresh watercress

  • 2 tbsp. Oilve oil

  • 133 gr. Bulgur

How to make it

  1. Prepare the charcoal for the grill, or heat up an oven at 220 C.

  2. Rinse the bulgur under cold water in a sieve. Put the rinsed bulgur in a pot and add water till it just slightly covers the grains. Boil for 8-10 minutes under a lid at low temperatures. Let the boiled bulgur drain by placing it back into a sieve.

  3. Half all of the veggies lengthwise, except the garlic, that gets grilled whole. Grill the veggies on both sides until they get charred and get tender. If you use an oven, then put the veggies onto a lined baking tray. Bake them in the oven until they're tender and lightly golden on top. 

  4. Take the veggies off of the grill as they're done, peel the onion and cut all of it into smaller pieces. Transfer it to a large bowl together with the bulgur. The garlic can easily be pushed out of the peel once it has been grilled.

  5. Mix together the veggies and bulgur, and then add the chopped herbs, olive oil and salt. If you want a bit of acidity, then you can season with lemon juice or a light vinegar.

Remember to tag your own creations with #eatgrim and #cookinggrim on Instagram and follow us @eatgrim.

Recipe by Barnemad