Bulgur salad with roasted vegetables

Ingredients for 3 servings:

• 200 g bulgur
• 400 ml vegetable stock
• 1 kohlrabi
• 1 large carrot(s)
• 2 spring onions
• 1 garlic clove(s)
• 6 tbsp olive oil
• 6 tbsp orange juice
• 4 tbsp vinegar
• 1 can chickpeas
• 1 tbsp agave syrup
• salt and pepper
• cumin

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

simple and delicious

Wash the bulgur and cook in boiling vegetable stock according to the package instructions. Trim the kohlrabi and carrot and cut into sticks. Finely chop the spring onions and garlic. Heat 2 tablespoons of olive oil. Sauté the garlic, kohlrabi, carrot, and chickpeas (drain them first) for about 5 minutes. Season. Let cool slightly and mix with the bulgur. Make a dressing from the orange juice, vinegar, agave syrup, salt, pepper, and cumin. Whisk in the remaining olive oil. Mix the dressing and vegetables. Tastes delicious lukewarm. Serve with a baguette.