Bulgur pumpkin salad

Ingredients for 4 servings:

• ½ celeriac
• 1 kg pumpkin(s) (Hokkaido)
• 4 carrots
• 1 bunch of spring onion(s) (small bunch), only the green part
• 3 cups bulgur
• 3 cups vegetable broth
• 1 bunch of parsley
• 1 garlic clove(s)
• 4 tbsp olive oil
• 2 tbsp oil (sunflower oil)
• 6 tbsp lemon juice
• herbal salt
• Pepper, coarsely ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the celery, pumpkin, and carrots. Peel the celery. Cut the vegetables into small cubes. Wash the onion greens and slice them into fine rings. Bring the vegetable stock to a boil, add the bulgur, and simmer for 5 minutes. Then, with the lid closed, let it swell on low (!) heat for about 20 minutes. Let it cool slightly. Meanwhile, cook the carrot, celery, and pumpkin cubes in salted water for about 3-5 minutes until al dente. Drain. Chop the parsley and add it to a salad bowl with the onion greens. Crush in the garlic clove. Thoroughly mix the two types of oil with the lemon juice, salt, and pepper to make a vinaigrette. This works best if you put the ingredients in a cup and whisk them with a fork. Add the swollen bulgur and the cooked vegetables to the other ingredients in the salad bowl. Pour the vinaigrette over the top and mix well. Serve lukewarm. Tip: If you can’t find spring onions or leeks during pumpkin season, you can substitute them with leeks. Use slightly less, as leeks have a stronger flavor. First, remove the green part of the leek and use only the white part. Halve the stalk lengthwise and then cut into very fine half rings. These can then be processed as indicated in the recipe for the onion greens.