MARTA MAKES AN AWESOME bulgur SALAD (and awesome salads are seriously not easy to make).

Okay so this is basically the best salad in the history of salads. Okay okay, maybe just the best salad I have ever made but it is amazeballs and I ate it 5 times in the last 3 weeks. And that says something as I barely ever make the same thing more than twice. Bulgur is such a cool grain by the way, it doesn't have a very distinctive taste so you can easily incorporate it within other stronger tastes. Like goat cheese. Or pesto. It's high in minerals, a good source of plant-based protein and provides a good dose of the dietary fiber. Like I said, it's pretty fly. So here you go, without further ado, the bulgur - goat cheese - pesto salad, my ladies and gentlemen.  

bosto bulgur salad

Needed for 2 portions: 
1 bag of Bosto bulgur
100 g rocket salad
4 tbsp cashew nuts
1 big goat cheese (not the fresh type but the one with the yielding rind)  
20 half-dried tomatoes (dried tomatoes are good too but the half-dried ones are just softer) 
20 olives (black and green) 
100 g grilled red bell pepper  
2 tbsp honey
1 tsp fresh thyme 

Needed for green pesto: 
75 g basil leaves
60 g pine nuts
50 ml olive oil
2 garlic cloves
2 tbsp lemon juice
salt and pepper 

How to make it: 
Cook the bulgur for 10 minutes in a boiling water. Drain and let cool off. 

Put basil leaves, pine nuts, olive oil, garlic cloves and lemon juice in a blender and mix till it’s smooth. Season with salt and pepper. 

Preheat the oven to 180Β°C. Cut the cheese in half and put it in a baking tray. Drizzle the honey over it and sprinkle with thyme. Bake for 15-20 minutes.

Arrange the rocket salad on the plates. Divide the bulgur in between the plates. Arrange the half-dried tomatoes, olives and red bell pepper and cashew nuts between the plates. Spoon the pesto over the salad and finish off with one piece of hot cheese on each plate. 

Enjoy! I know you will ;)