Bulgar wheat salad with sun-dried tomatoes and parmesan shavings

Preparazione

• 1

  Looking for a fresh salad to serve with your summer barbecues? Or simply a quick recipe for a family lunch?

  Try this bulgur wheat salad with sun‑dried tomatoes and Parmesan shavings — a perfect blend of Lebanese and Italian flavours

• 2

  Bring a large quantity of water to a boil.

  Once boiling, add the vegetable stock cube, then pour in the bulgur.

  Stir well, lower the heat, cover, and cook for 15–17 minutes, stirring regularly.

  Meanwhile:

  Slice the sun‑dried tomatoes

  Finely chop the parsley

  Cut a lemon in half and squeeze the juice of one half

  Prepare the homemade dressing by mixing:

  A few tablespoons of olive oil

  Lemon juice

  Half of the chopped parsley

  Salt & pepper

  Pour the dressing into a salad bowl.

  When the bulgur is cooked, drain it and let it cool

• To speed up cooling, rinse the bulgur under cold running water

• 3

  Once cooled, add the bulgur to the salad bowl with the dressing.

  Add the sliced sun‑dried tomatoes, Galbani Parmesan shavings, and the remaining parsley.

  Mix well so the salad absorbs all the flavours.

  Serve immediately or chill under plastic wrap if you prefer it very cold