Summary

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

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Instructions

1. 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.
2. 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.
3. Mix the vegetable and apple pieces with the cooled bulgur and set aside.
4. For the dressing, finely chop the herbs and shallot and mix well with the oil, lime juice, salt and pepper.
5. Mix the dressing into the salad and let it steep for a moment.
6. So that the salad doesn`t color too much, peel the beetroot, dice, salt and pepper and add to the salad just before serving.