Recipe
Spring taboulet with rocket salad and asparagus
minute
difficulty: 1
portions: 4
minute
difficulty: 1
portions: 4
Ingredients for 4 people:
- 200g of bulgur,
- 50g of OrtoRomi Rocket salad,
- 3-4 green asparagus,
- 12 cherry tomatoes,
- 1 red onion,
- 1 untreated lemon,
- Parsley,
- Extra virgin olive oil,
- Salt.
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Preparation
Rinse the bulgur with a fine mesh sieve, then put it in a bowl, cover it with water
hot and let it rest for about 1 hour. In the meantime, finely chop the spring onion and cut the cherry tomatoes into cubes. Clean the asparagus, peeling the final part of the asparagus with a potato peeler
stem, then cut them into chunks. Drain the bulgur and season it with plenty of oil, lemon juice, salt and chopped parsley. Add all the vegetables and the minced rocket salad, then flavor with the grated lemon zest. Mix thoroughly and let stand for 10 minutes before serving.
A recipe from the magazine Fior Fiore in Cucina di Marzo.
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