Warm Bulgur Salad with Seared Artichokes, Roasted Tomatoes, and Light Lemon Feta Cream

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the cherry tomatoes on a baking tray and toss them with 15 ml (1 tbsp) olive oil, a pinch of the salt, and some black pepper. Roast for 15 minutes, until blistered and juicy.

2. 2

   2. Meanwhile, bring the water to a boil in a medium saucepan. Add the bulgur and 3 g (1/2 tsp) salt, reduce the heat, cover, and cook for 10 to 12 minutes until the liquid is absorbed. Turn off the heat, let it rest for 5 minutes, and fluff with a fork.

3. 3

   3. In a small bowl, mix the feta cheese, Greek yogurt, lemon zest, 30 ml (2 tbsp) lemon juice, 1 grated garlic clove, 15 ml (1 tbsp) olive oil, and 2 to 3 tablespoons of the hot bulgur water if needed for a smoother texture. Set aside.

4. 4

   4. Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and the pine nuts. Toast for 1 to 2 minutes, stirring constantly, until golden. Remove them immediately to a plate so they do not burn.

5. 5

   5. In the same skillet, add the remaining oil if needed and cook the artichoke hearts with the chopped garlic for 4 to 5 minutes, until browned on the edges. Season with the remaining salt and a little more black pepper.

6. 6

   6. Add the baby spinach to the skillet with the artichokes and toss for 30 to 60 seconds, just until it starts to wilt.

7. 7

   7. In a large bowl or serving platter, combine the warm bulgur, roasted tomatoes with their juices, seared artichokes, and spinach. Add the fresh parsley and fresh mint, then toss gently.

8. 8

   8. Serve the salad warm with spoonfuls of the light lemon feta cream on top. Finish with the toasted pine nuts and, if desired, a little more black pepper before serving.