Oriental bulgur salad

Ingredients for 4 servings:

• 400 g carrots
• 300 ml vegetable stock, fresh or instant
• 250 g zucchini
• 100 g bulgur
• 5 tbsp oil
• 4 stalks of parsley
• 4 tbsp orange juice
• ½ orange peel, grated, untreated
• 2 tbsp vinegar
• 1 garlic clove(s)
• 1 star anise
• 1 pinch of cumin, whole
• 1 pinch of turmeric
• 1 piece(s) cinnamon, small
• 2 onions, red
• Salt
• Black pepper, ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the onions and cut into wedges. Trim and slice the carrots and zucchini. Peel and finely chop the garlic. Bring the onions to a boil with the broth and bulgur wheat. Add the anise, cinnamon, caraway seeds, and turmeric; let it swell over medium heat for about 10 minutes. Remove the anise and cinnamon. Sauté the carrots, zucchini, and garlic in a pan with oil, season with salt and pepper. Add 200ml of water, cook for about 5 minutes, and let cool. Mix in the bulgur wheat, parsley, orange juice, orange zest, vinegar, and 3 tablespoons of oil. Arrange on plates and serve.