John Myers
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Bulgur Salad with Grilled Meat and Dessert for Afterwards
The perfect bulgur salad with grilled meat and dessert for afterwards recipe with a picture and simple step-by-step instructions.
Bulgur salad
- 300 g Bulgur
- 4 tbsp Soy sauce
- 2 piece Red pointed peppers, finely diced
- 4 piece Skinned diced tomatoes
- 2 piece Finely diced red onion
- 1 piece Diced pickles
- 1 bunch Freshly chopped parsley smooth
- 2 piece Spring onions fresh, cut
- 2 tbsp Tomato paste
- 8 tbsp Extra virgin olive oil
- 1 pinch Sea salt fine
- 1 pinch Black pepper from the mill
- 1 tbsp Hot paprika powder
- 1 tbsp Sweet paprika powder
- 2 piece Garlic cloves finely chopped
- 2 piece Limes
- 750 ml Water
mango-cream
- 2 piece Fresh mango
- 50 g Mascarpone
- 150 g Lowfat quark
- 2 piece Fresh lime juice and zest
- 3 tbsp Homemade tonka bean vanilla sugar
- 1 piece Lemon balm leaf
- Bring the wheat groats to the boil in the water with the juice of 2 squeezed limes and the soy sauce and then let it soak for about 12 minutes without heat. Add a little salt.
- In the meantime, stir in the oil under the onions, peppers, garlic, tomatoes, petrolatum, tomato paste.
- Season to taste and mix in the bulgur and cucumber and leave to stand for a few hours.
- We like bulgur as an accompaniment to grilled dishes. See picture 2/3. But it also just tastes so good.
- Peel and split the mangoes. Reserve a few columns for decorating.
- Puree the mango. Mix the other ingredients together until you have a smooth cream.
- Pour the cream onto the mango puree and spread it on.
- Then decorate with the reserved columns and the lemon balm leaf.
- Here with this recipe you will find my tonka bean vanilla sugar: Lactose-free rice pudding De Luxe, I often use the sugar for a wide variety of dishes.
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