Salads

Bulgur salad with dried tomatoes and herbs

Name: Bulgur salad with dried tomatoes and herbs
Prep time: 20 min
Total time: 20 min
Yield: For 4 servings:
Ingredients: 160 g Rapunzel Bulgur; 100 g Rapunzel dried tomatoes in olive oil; 50 g Rapunzel pumpkin kernels; 50 g Rapunzel almond sticks or almond slivers; 2 EL Rapunzel capers in brine; 2 large hands full of garden herbs (mint, basil, ribwort, dandelion, marjoram ...); ½ TL Rapunzel seasalt; 4 EL Rapunzel natives oliveoil; juice of one lemon

Wilhelm Studio

20 Min.

For 4 servings:

Vegan

Info

Perptime 20 Min.
Resttime 60 Min.

Ingredients

Portions

160 g Rapunzel Bulgur
100 g Dried tomatoes in olive oil mild-spicy
50 g Pumpkin kernels roasted
50 g Almond sticks
2 EL Capers in brine
2 large hands full of garden herbs (mint, basil, ribwort, dandelion, marjoram...)
1 TL Atlantic sea salt fine
4 EL Olive oil Crete P.G.I., extra virgin
juice of one lemon

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Pour water over the Bulgur in a bowl and let it swell for about 1 hour. Then rinse briefly and drain. Line a baking sheet with a baking paper and preheat the oven to 130 degrees. Sprinkle the pumpkin seeds and almond sticks (or Madel leaves) on the baking sheet and roast in the oven for about 10-15 minutes. Then let it cool down. Cut the tomatoes into small strips – leave a few. Cut the herbs. Put the Bulgur with all ingredients in a bowl and mix until all is mixed well.

USED RAPUNZEL PRODUCTS

Bulgur

Dried tomatoes in olive oil mild-spicy

Pumpkin kernels roasted

Almond sticks

Capers in brine

Atlantic sea salt fine