Oriental bulgur salad
The Orient on a fork: savory bulgur is combined with sweet dates and fruity pomegranate seeds.
Leicht
20 min.
Vegan
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Ingredients
Bulgur salad
150
g Bulgur, coarse grain
400
ml Vegetable broth
3
Handles Parsley
1
Spring onion
½
Cucumber
50
g Dates, dried
2
TL Ras El Hanout spice
½
Pomegranate
Dressing
2
EL Condimento Bianco
2
EL Granatapfel Balsam
1
EL Feigen Senf
Juice of half an organic lemon
Preparation
Cook the bulgur in the vegetable stock for approx. 10-12 minutes until al dente. Drain through a sieve and allow to drain well.
Chop the parsley leaves. Cut the spring onion into fine rings and the cucumber and dates into small pieces. Add everything to the bulgur, mix in and season with ras el hanout.
Remove the seeds from the pomegranate.
Place the ingredients for the dressing in a blender jug and whisk. Pour the dressing over the bulgur salad and mix well.
Finally, garnish with the pomegranate seeds
Recipe properties
Prepared with the following Byodo products
Olivenöl nativ extra, aus Griechenland
Condimento Bianco
Granatapfel Balsam
Feigen Senf
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