Bulgur salad with oranges, carrots and dates

Ingredients for 2 servings:

• 150 g bulgur
• 300 ml vegetable stock
• 2 small oranges, peeled and filleted
• ½ orange(s), squeezed
• 1 carrot(s)
• 8 dates, dried, pitted
• salt and pepper
• Cumin powder
• 2 tbsp extra virgin olive oil
• 2 tbsp pine nuts, roasted
• 2 tbsp mint leaves, fresh

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Bring the bulgur to a boil with the vegetable stock and cook over low heat for about 10 minutes according to the package instructions. Combine the orange juice from half an orange, plus any remaining juice from filleting the orange, with salt, pepper, and cumin, then whisk in the oil. Mix the dressing with the cooked bulgur and let it stand for about 15 minutes. Peel the carrot and slice it into thin strips. Quarter the dates lengthwise and finely chop the mint. Add the fruit, carrot, pine nuts, and mint to the bulgur and season to taste.