John Myers
Contents
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Ingredients
- 400 ml Vegetable broth
- 1 Shallot
- 1 Zucchini
- 150 g Bulgur
- 3 tbsp Rapeseed oil
- 200 g Date tomatoes
- 0,5 bunch Parsley
- 1 tsp Lemon juice
- Salt and pepper
- Red chilli flakes
- 150 g Feta
Instructions
- Bring 1,400 ml vegetable stock to the boil. Finely chop the shallot. Wash the zucchini and cut into 1 cm cubes. Halve and quarter the date tomatoes. Coarsely chop the parsley.
- Heat the rapeseed oil in a saucepan, sauté shallot cubes and bulgur in it. Pour in 300 ml hot vegetable stock, add zucchini cubes, bring to the boil and cover over a mild heat for 10-12 minutes, adding a little broth if necessary.
- Preheat the oven to 200 degrees (convection not recommended). Mix the tomatoes and 2/3 of the parsley into the bulgur. Season with salt, pepper, chilli flakes and lemon juice. Put everything in a baking dish. Roughly crumble the feta and sprinkle over it. Bake in the hot oven on the middle rack for about 12-15 minutes Serve sprinkled with the remaining parsley.
Nutrition
Serving: 100gCalories: 169kcalCarbohydrates: 11.1gProtein: 4gFat: 12.1g
