Bulgur – Nut Salad with Apricots
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g apricot (s), soft, dried
- 150 g carrot (s)
- 150 g parsnip (s) or celeriac
- 150 g onion (s), red
- 150 g suar snap peas
- 60 g pine nuts
- 3 tablespoon olive oil
- 100 g bulur
- 200 ml vegetable stock
- sea-salt
- Pepper, freshly ground
- 100 g hazelnuts
- 1 bunch chives
- Lemon balm, to taste
- 50 g rocket
- 2 lime (s), or 1 lemon
Print Recipe
Pin Recipe Instructions
- Cut the apricots into raisin-sized cubes.
- Wash the vegetables. Peel the carrots and parsnips. Cut the carrots into 1 cm cubes and the parsnips into 1 1/2 cm cubes. Peel and chop the onions. Clean the snow peas and cut in half at an angle.
- Heat a pan over medium heat and roast the pine nuts in it until they turn golden yellow and begin to smell.
- Heat 2 tablespoons of olive oil in a large pan (or wok) over low heat and stir-fry the bulgur for about 5 minutes. Deglaze with vegetable stock, bring to the boil and stir in the apricots. Season to taste with salt and pepper. Cook the bulgur for about 5 minutes and pour it into a salad bowl.
- Wipe out the pan. Heat 1 tablespoon of olive oil over medium heat and stir-fry the carrots, parsnips, pods and onions for about 5 minutes.
- Mix the vegetables with the bulgur. Roughly chop the hazelnuts and mix in.
- Squeeze the limes and stir in. Wash the chives and cut into rolls. Mix into the salad together with lemon balm.
- Before serving, clean the rocket, wash, spin dry and cut into the salad.
- Spread the salad on the plates and sprinkle with the pine nuts.
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