Green bean bulgur salad with smoked salmon

Ingredients for 2 servings:

• 250 g beans, green, fine
• Salt
• 150 g bulgur, coarse-grained
• 300 ml vegetable stock
• 3 spring onions
• 150 g smoked salmon
• ½ lemon(s), organic, juice and zest
• 4 tbsp orange juice
• some agave syrup or honey
• 3 tbsp extra virgin olive oil
• pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash and trim the beans, and cook in salted water for about seven to ten minutes until al dente. Drain the beans, rinse with cold water, drain well, and halve if necessary. Briefly boil the bulgur in the vegetable stock, then simmer for about twenty minutes over low heat according to the package instructions. Allow the bulgur to cool. Trim and wash the spring onions, and slice diagonally into rings. Flake the salmon. Mix the lemon and orange juice, lemon zest, agave syrup, salt, pepper, and oil to make a dressing. Mix the beans, bulgur, and spring onions with the dressing. Carefully fold in the salmon and season to taste.