Oriental bulgur salad

Name: Oriental bulgur salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 red onions; 100 g Bulgur; 300 ml Vegetable broth (instant); 1 Star Anise; 1 stick of cinnamon; 1 knife tip Cumin; 1 knife tip Turmeric; 400 g Carrots; 250 g Courgette; 1 Garlic clove; 4 Stem(s) flat leaf parsley; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Orange juice; 7-10 Tbsp grated peel of 1/2 untreated orange; 2 TABLESPOONS Vinegar; 7-10 Tbsp Spices

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 red onions
100 g Bulgur
300 ml Vegetable broth (instant)
1 Star Anise
1 stick of cinnamon
1 knife tip Cumin
1 knife tip Turmeric
400 g Carrots
250 g Courgette
1 Garlic clove
4 Stem(s) flat leaf parsley
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Orange juice
7-10 Tbsp grated peel of 1/2 untreated orange
2 TABLESPOONS Vinegar
7-10 Tbsp Spices

Directions

1
Onions peel, in columns cut. Bring the bulgur, onion wedges and stock to the boil. Add star anise, cinnamon stick, cumin and turmeric. Leave to swell on low heat for ten minutes. Remove the anise and cinnamon stick.
2
Meanwhile peel, wash and cut the carrots into small pieces. Clean and wash the zucchini, also cut into pieces. Peel garlic and press it through a garlic press. Wash and chop parsley. Heat two tablespoons of oil. Fry garlic, carrots and zucchini in it. Season with salt and pepper. Deglaze with 200 millilitres of water. Cover and cook for five minutes, allow to cool. Mix in bulgur and parsley.
3
Fry garlic, carrots and zucchini in it. Season with salt and pepper. Deglaze with 200 millilitres of water. Cover and cook for five minutes, allow to cool. Mix in bulgur and parsley. Stir in orange juice and zest, vinegar and three tablespoons of oil. Season again and serve garnished with spices