John Myers
Asparagus Feta Bulgur Salad with Vegetables
The perfect asparagus feta bulgur salad with vegetables recipe with a picture and simple step-by-step instructions.
for the dressing:
- 1 tsp Vegetable broth powder
- 800 g Green asparagus
- 200 g Feta
- 150 g Cherry tomatoes
- 2 Pc. Red pepper
- 1 Pc. Aubergine
- 3 tbsp Olive oil for frying
- 1 bunch Parsely
- 1 tbsp Chopped dill
- 1 tsp Chopped mint
- 3 tbsp White wine vinegar
- 80 ml Lemon juice
- 7 tbsp Olive oil
- Salt pepper
- 1 pinch Sugar
- Spices as desired, e.g. Zhoug, Chermoula Morocco, Baharat, Ras el Hanout or similar
- Cook the bulgur in vegetable stock according to the package instructions, then let cool. Cut off the asparagus ends. Cut the asparagus sticks diagonally into pieces approx. 2 cm long. Cook in boiling salted water for about 5 minutes.
- Dice the feta, cut the tomatoes in half. Cut the bell pepper into wide strips and the aubergines into thin slices. Heat some oil in a pan and fry the aubergine slices on both sides. Take out and fry the peppers in the remaining oil. Finally fry the cooked asparagus all around. I mixed up all of the fried vegetables with some grill and pan seasoning.
- Mix the fried vegetables, tomatoes and feta into the cooled bulgur. Chop the parsley and stir in with the other herbs.
- Mix the ingredients for the dressing, season well with salt, pepper and other spices. Pour over the salad, stir well and let steep for about 1 hour before eating.
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