Hello Monday! I’m having a day off today and after a relaxing hour of training in the gym and surfing the web it is time for lunch and a new recipe. On free days I just have that bit more time to make something special, therefore this salad with bulgur & grilled vegetables. I love making zucchini and eggplant in the grill because the oil gives it a delightful soft flavor. I had some leftover bulgur in our pantry (no abundance of half packs of pasta & grains here) which can serve perfectly as a base for this salad.
Bulgur with cucumber spaghetti & grilled vegetables
For 2 portions
1 tbsp. of extra virgin olive oil
pepper & salt
100g smoked chicken (sliced)
360 ml water
Heat up the grill on high fire. Cut the zucchini and eggplant in slices, coat with the olive oil and sprinkle with pepper & salt. When the grill is hot enough (to test let a drop of water fall on it, if it sizzles it is the right temperature) grill the vegetables on both sides for about 5 minutes till they get those lovely looking stripes. In the mean time you can put the bulgur with the water in another pan with a pinch of salt. Heat up the pan with bulgur till it boils. When the water boils put the fire on low and cook for about 10 minutes or until all the water has absorbed. Cut the tops of the cucumber on both sides and use the small knife on the spiralizer to slice it into long ‘’slierten’’ of spaghetti.
When the bulgur is cooked lay it on a plate. Top this with the cucumber spaghetti. Divide the grilled vegetables over the spaghetti and finish it off by laying the smoked chicken on top. Garnish it with some pepper (we used pink pepper) and some parsley. Enjoy!