Bulgur oriental with chicory (food combining)

Name: Bulgur oriental with chicory (food combining)
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 75 g Bulgur; 7-10 Tbsp Sea salt; 1 TABLESPOON Raisins; 1 TEASPOON Turmeric; 150 g Oyster mushrooms; 1 Spring onion; 1 TABLESPOON Almond slivers; 1 TEASPOON Sesame Oil; 1 (125 g) small banana; 1-2 TEASPOONS Spekulatius spice; 1 knife tip Cayenne pepper; 2 stem(s) flat leaf parsley; 2 pistons Chicory; 1 TABLESPOON Fruit vinegar; 7-10 Tbsp a few drops of cold pressed grape seed oil; 1 TEASPOON Sea salt

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

75 g Bulgur
7-10 Tbsp Sea salt
1 TABLESPOON Raisins
1 TEASPOON Turmeric
150 g Oyster mushrooms
1 Spring onion
1 TABLESPOON Almond slivers
1 TEASPOON Sesame Oil
1 (125 g) small banana
1-2 TEASPOONS Spekulatius spice
1 knife tip Cayenne pepper
2 stem(s) flat leaf parsley
2 pistons Chicory
1 TABLESPOON Fruit vinegar
7-10 Tbsp a few drops of cold pressed grape seed oil
1 TEASPOON Sea salt

Directions

1
Boil Bulgur in 1/4 litre salted water. Add raisins and turmeric. Leave to swell for 10 minutes over a low heat. Remove Bulgur from the stove and loosen up with a fork. Clean mushrooms and cut into strips. Clean and wash spring onion and cut into rings.
2
Fry almond slivers, mushrooms and spring onions in hot oil. Peel banana, cut into slices. Add banana and bulgur, stir in carefully and season everything with the spice mixture and cayenne pepper to taste. Garnish with the parsley. In the meantime, clean and wash the chicory, quarter it lengthwise and cut out the stalks in a conical shape. Sprinkle with vinegar and oil, salt lightly and serve with the bulgur