Bulgur salad with smoked salmon, oranges and dried tomatoes

Ingredients for 2 servings:

• 150 g bulgur
• 25 g dried tomatoes without oil
• 300 ml vegetable stock
• 2 small oranges
• 120 g smoked salmon
• 1 spring onion(s)
• 1 tbsp lime juice, more if desired
• salt and pepper
• 2 tbsp extra virgin olive oil
• 2 tbsp hazelnuts, chopped, roasted
• 2 tbsp parsley leaves, flat

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes

Cut the tomatoes into strips, bring to a boil with the bulgur in the vegetable stock, and simmer over low heat for about ten minutes according to the package instructions. Peel the oranges so that the white part is removed. Cut out the segments, reserving the juice and squeezing it out of any leftovers. Mix the orange and lime juice with salt and pepper, then whisk in the oil. Add the dressing to the cooked bulgur and tomato mixture and let it simmer for about fifteen minutes. Remove the skin from the salmon and flake the flesh. Trim and wash the spring onions and slice into rings. Finely tear or chop the parsley. Mix the orange segments, salmon, spring onions, parsley, and hazelnuts with the bulgur and season to taste.