Bulgur carrot salad with lemon vinaigrette

Name: Bulgur carrot salad with lemon vinaigrette
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Bulgur; 7-10 Tbsp Salt; 1 Courgette; 300 g Carrots; 1 Pot peppermint; 1 collar Parsley; 1 Organic Lemon; 7-10 Tbsp Pepper; 7-10 Tbsp Cumin; 4 TABLESPOONS Sunflower oil

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Bulgur
7-10 Tbsp Salt
1 Courgette
300 g Carrots
1 Pot peppermint
1 collar Parsley
1 Organic Lemon
7-10 Tbsp Pepper
7-10 Tbsp Cumin
4 TABLESPOONS Sunflower oil

Directions

1
Cook Bulgur in boiling salted water for about 10 minutes. Wash and clean the zucchini, cut in half lengthwise and cut into thin slices. Peel and wash the carrots and cut them into fine sticks. Wash mint and parsley, shake dry and chop, except for a little bit for garnishing
2
Pour Bulgur into a sieve and rinse with cold water. Wash lemon hot, rub dry. Peel the peel in thin strips with a zest ripper and chop coarsely. Halve the lemon and squeeze the juice. Mix herbs, lemon juice and zest, salt, pepper and cumin. Stir in 2 tablespoons of oil drop by drop
3
Heat 2 tablespoons of oil in a frying pan. Fry the vegetables for about 4 minutes while turning. Season with salt and pepper. Add vegetables to the bulgur and fold in. Arrange salad and garnish with remaining herbs