John Myers
Fiery Tomato Bulgur Salad
The perfect fiery tomato bulgur salad recipe with a picture and simple step-by-step instructions.
- 250 ml Tomato juice
- Chilli from the mill
- 100 g Bulgur
- 1 tbsp Olive oil
- 350 g Yellow beets / carrots / carrots
- 350 g Coriander seeds
- Salt pepper
- 1 tbsp Honey, liquid
- 1 Yellow peppers
- 1 bunch Chives
- 2 Garlic cloves
- 1 Lime
- 2 tbsp Olive oil
- This bulgur salad is not only a highlight for vegetarians – it enriches every salad buffet and is very suitable as a side dish or starter!
- First, boil the tomato juice together with a few turns from the chilli grinder in a saucepan, stir in the bulgur and then let it soak for about 35 minutes on the switched-off hotplate.
- In the meantime, wash and peel the yellow beets (carrots) and cut them into bite-sized pieces. Crush the coriander in a mortar. Heat 1 tablespoon of olive oil in a pan and sauté the turnips, turn down a little and season with coriander, salt and pepper. Add about 5 tablespoons of water and cook covered over medium heat for about 7-10 minutes. Then stir in the honey and let the liquid boil down uncovered. Take it from the stove and let it cool off.
- Wash the peppers, core them and finely dice them. Rinse the chives, shake dry and cut into rolls, the garlic is also cut into fine cubes. Put everything in a salad bowl.
- Squeeze the lime and mix with the tomato bulgur. Put this together with the yellow beets and 2 tablespoons of olive oil in the salad bowl and mix everything together well. Let it steep for a few hours – preferably overnight – and season again with salt and pepper before serving. Good Appetite!!
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