Bulgur oriental with chicory (low calorie)

Name: Bulgur oriental with chicory (low calorie)
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 50 g Bulgur; 7-10 Tbsp Sea salt; 1 teaspoon (10 g) Raisins; 1 TEASPOON Turmeric; 100 g Oyster mushrooms; 1 (50 g) Spring onion; 1 tsp (5 g) Almond slivers; 1 tsp (5 g) Sesame Oil; 1 (125 g) small banana; 1-2 TEASPOONS Spekulatius spice; 1 knife tip Cayenne pepper; 2 stem(s) flat leaf parsley; 1 piston (300 g) Chicory; 1 tablespoon (10 g) Fruit vinegar; 7-10 Tbsp a few drops of cold pressed grape seed oil; 1 TEASPOON Sea salt

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

50 g Bulgur
7-10 Tbsp Sea salt
1 teaspoon (10 g) Raisins
1 TEASPOON Turmeric
100 g Oyster mushrooms
1 (50 g) Spring onion
1 tsp (5 g) Almond slivers
1 tsp (5 g) Sesame Oil
1 (125 g) small banana
1-2 TEASPOONS Spekulatius spice
1 knife tip Cayenne pepper
2 stem(s) flat leaf parsley
1 piston (300 g) Chicory
1 tablespoon (10 g) Fruit vinegar
7-10 Tbsp a few drops of cold pressed grape seed oil
1 TEASPOON Sea salt

Directions

1
Boil Bulgur in 150 ml salted water. Add raisins and turmeric and let it swell for about 10 minutes at low heat. Remove Bulgur from the stove and loosen up with a fork. Clean the mushrooms and cut into strips. Clean and wash spring onion and cut into rings. Fry almond slivers, mushrooms and spring onions in hot oil.
2
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 stem base conically. Sprinkle with vinegar and oil, salt lightly and serve with the bulgur