Summary

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

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Instructions

1. Cut the apricots into raisin-sized cubes.
2. 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.
3. Heat a pan over medium heat and roast the pine nuts in it until they turn golden yellow and begin to smell.
4. 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.
5. 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.
6. Mix the vegetables with the bulgur. Roughly chop the hazelnuts and mix in.
7. Squeeze the limes and stir in. Wash the chives and cut into rolls. Mix into the salad together with lemon balm.
8. Before serving, clean the rocket, wash, spin dry and cut into the salad.
9. Spread the salad on the plates and sprinkle with the pine nuts.