Bulgur salad with asparagus, feta and toasted walnuts

Try our flavorful Bulgur Salad with tender asparagus, creamy feta cheese, and crunchy toasted walnuts. A perfect balance of textures and flavors.

Ingredients:

• 1 cup coarse grind bulgur (# 4)
• 1 cup boiling water
• 1/2 cup freshly toasted walnut halves
• 1/3 cup freshly toasted pumpkin seeds
• 6-8 asparagus spears, trimmed and cut into 1-inch pieces
• 2 scallions, white and light green parts only, cut into thin slices
• 40g fresh Bulgarian Feta (chunk, about 1" x 1 1/2" x 2"), roughly crumbled
• generous 1/4 cup Italian parsley, roughly chopped
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup best olive oil
• kosher salt and freshly ground pepper, to taste

Instructions:

1. Place the bulgur in a medium bowl and pour boiling water over it. Cover and let it sit until the water is absorbed, which may take an hour or longer depending on the bulgur's coarseness.
2. While the bulgur is soaking, lightly toast the walnuts and pumpkin seeds separately in a heavy skillet over medium heat until they are lightly browned. Remove from the heat and let them cool.
3. Prepare the asparagus by steaming, par-boiling, or microwaving it until it is just tender. Drain and pat dry with paper towels before chilling in the refrigerator. Once cooled, cut it into bite-sized pieces.
4. Finely chop the scallions and parsley.
5. Once the bulgur has absorbed all the water (drain any excess if needed), fluff it with a fork. Then, gently mix in the toasted walnuts, pumpkin seeds, asparagus, scallions, parsley, and feta cheese, forming a mound on top of the bulgur.
6. In a liquid measuring cup, combine lemon juice up to the 1/4 cup mark and then fill up to the 1/2 cup mark with olive oil. Whisk briefly with a fork and drizzle over the ingredients in the bowl. Gently toss everything together, ensuring thorough mixing. Season with salt and pepper to taste.

Summary:

• Calories: 1757 kcal
• Fat: 126 g
• Protein: 49 g
• Carbs: 134 g
• Potassium: 1694 mg
• Magnesium: 626 mg