Bulgur – Vegetable – Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g bulur
- 250 ml vegetable stock, (homemade or from stock cubes / powder)
- 150 g celery
- 150 g fennel
- 250 g beetroot
- 1 medium apple, (approx. 50 g)
For the dressing:
- 2 bunch herbs, mixed (e.g. chives, parsley, coriander, mint)
- 2 shallot (s) or garlic
- 2 tablespoon oil, (nut oil)
- 1 lime (s), juice it
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Bring the vegetable stock to the boil in a saucepan and simmer the bulgur for 2 minutes. Take the saucepan off the heat and let the bulgur soak for approx. 30 minutes.
- Wash celery and fennel and cut into rings or thin slices. Wash the apple, cut in half, core and cut into thin wedges or cubes.
- Mix the vegetable and apple pieces with the cooled bulgur and set aside.
- For the dressing, finely chop the herbs and shallot and mix well with the oil, lime juice, salt and pepper.
- Mix the dressing into the salad and let it steep for a moment.
- So that the salad doesn`t color too much, peel the beetroot, dice, salt and pepper and add to the salad just before serving.
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