Summary

Ingredients

• 400 g broccoli
• 3 large carrot (s)
• 1 teaspoon vegetable stock, grained
• 250 g bulur
• 1 onion (s)
• 1 tablespoon olive oil
• 2 sprigs rosemary
• 3 stalk / s thyme
• 1 can tomato (s), (425 ml)
• 200 g feta cheese
• salt and pepper
• Fat for the shape
• 375 ml water

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Instructions

1. Cut the broccoli into small florets and wash. Peel and slice broccoli stalks and carrots. Bring 3/8 liter of water with the stock powder to the boil and cook the vegetables in it for about 5 minutes.
2. Sprinkle over the bulgur and drain. Peel the onion, cut in half and cut into strips. Strain and drain the vegetables, collecting the cooking water.
3. Heat the oil. Fry the onion and bulgur in it. Deglaze with the vegetable water, bring to the boil and cover and leave to soak for approx. 5 minutes.
4. Wash the herbs, pat dry and roughly chop except for something to garnish. Stir in the bulgur along with the tomatoes and juice, while chopping the tomatoes a little. Cook for another 5 - 10 minutes. Season to taste with salt and pepper.
5. Crumble the cheese. Fold the vegetables and half of the cheese under the bulgur and pour into a greased baking dish. Spread the rest of the cheese on top. Bake in a hot oven (electric stove 175 ° C, convection 150 ° C, gas level 2) for about 20 minutes.
6. Serve sprinkled with the remaining herbs.