Warm Bulgur Salad
468 g 2 (-71%1)
20 Min.
CHF 3.00
With this refined bulgur dish lots of different flavours are going to burst onto your palate. First of all there are the pistachio nuts and cranberries which provide different textures as well as salty and sweet-sour flavours. Then there is the creamy yoghurt and lemon which emphasise the oriental origin of the bulgur dish. The warm bulgur unites all of these textures and flavours and is seasoned with lots of fresh herbs. A wonderful and balanced all year round climate-friendly meal. Enjoy for a light business lunch or a refined summer nights’ dinner.
Ingredients for 4 servings
| 300g | bulgur |
| 500ml | strong vegetable stock |
| 100g | pistachio nuts, whole (50g when peeled) |
| 50g | dried cranberries |
| 20g | parsley, smooth |
| 20g | peppermint |
| 4 tbsp (60ml) | olive oil |
| 2 cups (460g) | natural yoghurt |
| 2 | lemons |
| salt, pepper |
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Instructions
1. Bring dissolved stock to the boil in a big pot. Add bulgur and stir briefly. Simmer on low heat until all liquid is absorbed.
2. In the meantime peel pistachio nuts and crush into generous pieces (optional). Chop herbs including the parsley stems. Cut the lemon into quarters.
3. Add olive oil, herbs, lemon juice using the second lemon, half of the cranberries and the pistachio nuts to the bulgur and toss to combine.
4. Place the lukewarm bulgur into four bowls, add quarter of a lemon each and add half a cup of yoghurt. Garnish with the rest of the pistachios, cranberries and season to taste with pepper.
- in comparison to the average conventional meal: https://eaternity.org/meals/