bulgur salad with spicy roasted pumpkin & caramelized onions
images: ton zonneveld, production: lisanne helling (styling) & leonoor ottink (recipes), via taverne agency. recipe after the break1/2 tbsp almond flakes
3 large onions, halved and thinly sliced
1 pumpkin, seeds removed and cut into thumb-sized pieces
3 cloves of garlic, thinly sliced
1 chili pepper, halved, seeds removed and cut into small strips
1 small head of romanesco
250 gr bulgur
500 ml chicken stock
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1 tbsp chopped flat leaf parsley
juice of half a lemon
sea salt & black pepper
150 gr soft goat’s cheese
preheat the oven to 180ºc.
roast the almond flakes in a dry frying pan for 1-2 minutes or until light brown and set aside.
place the pumpkin on a baking tray, drizzle with olive oil, sprinkle generously with salt and pepper and roast for 15 minutes.
add the garlic slices and chili pepper and roast for 5-10 minutes or until tender and slighty charred on the edges. set aside
heat 2 tbsp of olive oil in a frying pan and fry the onions on a low flame until deep golden brown and caramelized while stirring frequently. this takes at least 20-30 minutes, maybe even longer.
take out with a slotted spoon and leave to drain on kitchen paper.
bring the chicken stock to a boil and stir in the bulgur.
cover and let it simmer on a very low flame for 15 minutes.
meanwhile, divide the romanesco into small florets and steam for 3-4 minutes, drain in a colander and rinse with cold water.
place the bulgur in a large mixing bowl, add the cinnamon and ground coriander, 1/2 tbsp olive oil, the lemon juice, parsley and coriander leaves and 2/3 of the caramelized onions and stir well to combine everything.
stir in the pumpkin and romanesco florets and place on a large serving plate.
divide the crumbled goat’s cheese over the salad, top with the remaining onions and finish with the roasted almond flakes.