Bulgur Salad with Coriander Carrots and Egg

Put the tomato juice together with a little salt in a saucepan and bring to the boil once, then remove from the stove, stir in the bulgur and let it soak for about 30 minutes, then put the bulgur in a salad bowl.

Clean the carrots and cut in half. Coarsely crush the coriander seeds in a mortar. Heat 2 tablespoons of olive oil in a pan and fry the carrot halves all around. Then season well with salt and pepper, add the coriander seeds and a big pinch of sugar, stir well.

Then add about 8 tablespoons of water, put on medium heat, put the glass lid on and let it simmer for 8 minutes. Then lift off the lid, add the honey and let it simmer until a nice film has formed around the carrots. Then set aside and let cool.

In the meantime, boil the 4 eggs until tender, let them cool down. Peel and finely dice the peppers and pour over the bulgur. Now rub in the cloves of garlic, add the remaining olive oil and lime juice, mix together and season with salt and pepper.

Now add the cold carrots and fold in, chop the coriander and fold in as well. Now arrange the salad on plates or flat bowls. Peel the eggs, cut in half or quarter and then spread them on the salad.