Bulgur with pineapple tartar

Ingredients for 4 servings:

• 160 g bulgur
• 1 can pineapple (pieces)
• 5 peppermint leaves
• 1 ½ tsp garam masala
• ½ tsp turmeric
• ½ tsp coriander, ground
• ½ tsp onion powder
• ½ tsp ginger, grated
• 1 clove(s) garlic
• 2 tbsp olive oil
• some salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

for the Kenwood Cooking Chef but also for production in conventional pots

Boil salted water (400ml) in a saucepan at 140°C (stirring interval 3 without a stirrer). Add the bulgur to the boiling water and simmer for about 10 minutes (using a flexi stirrer at 80°C, stirring interval 3, splash guard). Then let it stand for 5 minutes. Stir all the spices into the oil and add to the bulgur, stir, and let it simmer for another 10 minutes (season with salt and pepper). In the meantime, dice the pineapple and mix in the finely chopped peppermint. Fill the food rings half with bulgur and half with pineapple pieces. Garnish with mint leaves, if desired.