John Myers
Fruity Bulgur Salad
The perfect fruity bulgur salad recipe with a picture and simple step-by-step instructions.
- 500 g Leek
- 5 tbsp Oil at will, e.g. curry, sesame, olive or peanut oil
- 1 Pc. Clove of garlic
- 4 tbsp Tomato paste
- 250 g Bulgur
- 350 ml Vegetable broth
- 1 bunch Parsely
- 500 g Sweet and sour apples
- Salt pepper
- 4 tbsp Lemon juice
- 0,5 tsp Chili powder
- 1 tsp Ground cumin
- Salt pepper
- 1 tsp Arabic spice mixture z. B. Baharat, Ras el Hanout, Zhoug
- 75 g Chopped walnuts
- 100 g Goat cream cheese
- Cut the leek into rings and fry in 2 tablespoons of heated oil in a large pan for 4 minutes. Squeeze garlic, add tomato paste and fry briefly. Add the bulgur and pour about 350 ml of vegetable stock. Bring everything to the boil and then turn the heat down almost completely. Put the lid on and let it soak for about 10 minutes.
- Finely chop the parsley leaves, dice the apples. For the dressing, stir together the remaining oil, lemon juice, chili powder, cumin, salt, pepper and Arabic spice mixture.
- When the bulgur is done and the vegetable stock is soaked, you can stir everything together. Sprinkle with crumbled goat cream cheese. The salad tastes warm and cold.
Facebook Comments