Bulgur

The beetroot is grilled briefly, before it comes to refreshing blend of bulgur, tomato, cucumber, mint and goat cheese.

Ingredients For 6 servings
• 220ml vegetable stock
• 180g bulgur
• 1 tablespoon butter
• 1 red pointed peppers
• 3 light green Turkish peppers
• 1 bio cucumber
• 2 tomatoes
• 1 red onion
• 1 bunch parsley
• 4 sprigs mint
• 1 red chili peppers
• 3 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• 7 tbsp olive oil
• Salt, Sugar, Pepper
• 500 g cooked red Pray (Vacuum Pack)
• 250 g fresh goat cheese

Time: 35 min

Preparation

1 vegetable stock to the boil. Bulgur and butter add, remove from heat and infuse covered for 10 minutes. Fluff with fork.

2. peppers into quarters, brush and remove the seeds. Wash thoroughly cucumber, cut in half lengthwise and scrape out the seeds with a teaspoon. Pepper, cucumber, tomato and onion finely dice. The herb leaves pluck and chop coarsely. Chilli finely chop.


3. Lemon juice and red wine vinegar with 5 tbsp olive oil, salt, sugar and pepper Whisk a dressing.

4. Dressing, herbs, chili and vegetables lift, mingle among the bulgur and possibly even taste with salt, pepper and sugar.

5. Cut beetroot into thin slices about 5mm. Mix with the remaining olive oil and season with salt and pepper. The beetroot on the hot grill grill for 2-3 minutes on both sides. Crumble goat cheese and serve with the beetroot and the bulgur salad.

Nutritional information per serving: 356 kcal
• 9 g protein
• 19 g fat
• 34 g carbohydrates