Bulgur salad with roasted vegetables

Name: Bulgur salad with roasted vegetables
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 150 g Bulgur; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Cumin; 1 Kohlrabi (with green); 2 red onions; 1 collar Parsley; 2 Garlic cloves; 1 can(s) (425 ml each) Chickpeas; 6 TABLESPOONS Orange juice; 4 TABLESPOONS Fruit vinegar; 1 TABLESPOON liquid honey; 7 TABLESPOONS Olive oil; 100 g Whole milk yoghurt; 5 TABLESPOONS Milk

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

This bulgur salad tastes like cabbage and beets - in a positive sense! The finest kohlrabi is processed here, together with greens. A fine dressing of oranges is also on the menu.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

150 g Bulgur
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Cumin
1 Kohlrabi (with green)
2 red onions
1 collar Parsley
2 Garlic cloves
1 can(s) (425 ml each) Chickpeas
6 TABLESPOONS Orange juice
4 TABLESPOONS Fruit vinegar
1 TABLESPOON liquid honey
7 TABLESPOONS Olive oil
100 g Whole milk yoghurt
5 TABLESPOONS Milk

Directions

1
Cook the bulgur in a good 300 ml of boiling salt water according to the instructions on the packet. Clean kohlrabi (put green aside), peel, wash and cut into sticks. Peel onions and cut into slices. Wash and finely chop parsley and tender kohlrabi leaves.
2
Peel and chop garlic. Rinse chick peas in a cold-strainer. Mix orange juice, vinegar, honey, salt, pepper and cumin. Fold in 4 tablespoons of oil.
3
Heat 3 tablespoons of oil in a large frying pan. Fry the garlic, kohlrabi and chickpeas for about 5 minutes. After about 3 minutes add Bulgur. Season with salt. Mix the prepared ingredients and serve. Mix yoghurt and milk and spread on the salad.