in Recipes

Bulgur salad with figs and sweet potatoes

updated

Spread the love

Ingredients for 4 servings:

  • 150 g bulgur, fine
  • 300 ml water
  • 300 g sweet potatoes
  • 1 lemon(s), juice
  • 7 tbsp olive oil
  • 4 figs, preferably fresh
  • 2 sprigs of mint
  • chili flakes
  • salt and pepper
  • 1 dashes vinegar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

vegan main course or as a side dish, e.g. when grilling

Bring the bulgur to a boil in salted water, cover, and let it swell for 10 minutes with the heat off. Let it loosen slightly and let it cool. Peel the sweet potatoes, cut them into small cubes, and fry them in 2 tablespoons of olive oil for 5 minutes. Season with salt and chili flakes. Squeeze the lemon and add it to the bulgur with 5 tablespoons of oil. Chop the mint, slice the figs, and mix both together. Carefully fold in the sweet potatoes and season the salad with salt, pepper, and a little vinegar. The salad tastes great served cold or lukewarm.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Spaghetti and salmon casserole

Flower misotto with peas and mushrooms