Colorful bulgur salad with yoghurt garlic dip

For 4 people
  • 250 g Bulgur
  • 1 small onion
  • 1 EL Oil
  • 250-300 ml Vegetable stock (instant)
  • 1/4 (approx. 200 g) cucumber
  • 1 red pepper
  • 2-3 piece (s) Spring onions
  • 6 stem (s) parsley
  • 4-5 EL white wine vinegar
  • 4 EL Olive oil
  • Salt
  • pepper
  • 1/2 clove of garlic
  • 250 g Greek cream yoghurt
  • ground cinnamon
30 minutes
light
1.
Put bulgur in a sieve and rinse under cold water. Peel the onion and dice it finely. Heat the oil in a saucepan. First, diced onion Sweat in it for 1-2 minutes, then add the bulgur. After about 2 minutes, deglaze with the broth and cook covered for 20-25 minutes until soft (the water should be completely boiled). Put the bulgur in a bowl and let it cool Cut the peppers in half, clean, wash and cut into small cubes. Wash and clean the spring onions and cut diagonally into thin rings. Wash the parsley, pluck the leaves from 4 stems and cut into strips. A little parsley for the yogurt take aside. Add the diced vegetables, spring onion rings, parsley, vinegar and olive oil to the bulgur and mix. Season the salad with salt and pepper. Peel the garlic and press it through the garlic press. Mix the yogurt and garlic. Season with salt, pepper and a pinch of cinnamon and sprinkle with parsley. Arrange the salad and garnish with parsley
2.
30 minutes waiting time
1 person approx.:
  • 420 kcal
  • 1760 kJ
  • 11 g protein
  • 20 g fat
  • 44 g carbohydrates

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