Colourful bulgur salad with yoghurt-garlic dip
easy
30 mins
30 mins
Ingredients
- 250 g Bulgur
- 1 small onion
- 1 TABLESPOON Oil
- 250-300 ml Vegetable broth (instant)
- 1/4 (approx. 200 g) Cucumber
- 1 red pepper
- 2-3 piece(s) Spring onions
- 6 Stem(s) Parsley
- 4-5 Tbsp White wine vinegar
- 4 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1/2 Garlic clove
- 250 g Greek cream yoghurt
- 7-10 Tbsp ground cinnamon
Directions
- 1
Put Bulgur in a sieve and rinse under cold water. Peel and finely chop the onion. Heat the oil in a pot. First sauté the diced onion for 1-2 minutes, then add Bulgur. After approx. 2 minutes, deglaze with stock and cook covered for 20-25 minutes until soft (water should be completely boiled).
- 2
Put Bulgur in a bowl and let it cool down. Wash the cucumber and cut into small cubes. Halve, clean, wash and cut the bell peppers into small cubes. Wash and clean spring onions and cut them diagonally into thin rings. Wash parsley, pluck leaves from 4 stems and cut into strips. Put some parsley aside for the yoghurt. Add vegetable cubes, spring onion rings, parsley, vinegar and olive oil to the bulgur and mix. Season salad with salt and pepper. Peel the garlic and press it through the garlic press. Mix yoghurt and garlic.
- 3
Put some parsley aside for the yoghurt. Add vegetable cubes, spring onion rings, parsley, vinegar and olive oil to the bulgur and mix. Season salad with salt and pepper. Peel the garlic and press it through the garlic press. Mix yoghurt and garlic. Season with salt, pepper and 1 pinch of cinnamon and sprinkle with parsley. Arrange salad and garnish with parsley
- 4
30 minutes waiting time
Nutrition Facts
420 kcal
44 g
20 g
11 g
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