Bulgur – Vegetable – Salad

Ingredients for 4 servings:

• 150 g bulgur
• 250 ml vegetable stock (homemade or from stock cubes/powder)
• 150 g celery
• 150 g fennel
• 250 g beetroot
• 1 medium-sized apple (approx. 150 g)
• 2 bunch of mixed herbs (e.g. chives, parsley, coriander, mint)
• 2 shallots or garlic
• 2 tbsp oil (nut oil)
• 1 lime(s), juice
• some salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

with celery, fennel, beetroot and apples

Bring vegetable stock to a boil in a pot and simmer in it for 2 minutes. Remove the pot from the heat and let the bulgur simmer for about 30 minutes. Wash the celery and fennel and cut into rings or thin slices. Wash the apple, halve it, remove the cores and cut it into thin slices or cubes. Mix the vegetable and apple pieces with the cooled bulgur and set aside. For the dressing, finely chop the herbs and shallot and mix well with the oil, lime juice, salt and pepper. Mix the dressing into the salad and let it sit for a moment. To prevent the salad from discoloring too much, peel, dice, salt and pepper the beetroot and add it to the salad just before serving.