Parsley and carrot salad

Name: Parsley and carrot salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 50 g Bulgur; 150 ml Vegetable broth (instant); 200 g Carrots; 1 (approx. 50 g) large bunch of flat parsley; 1 Garlic clove; 1 small onion; 1/2 Orange; 1 TABLESPOON White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Tbsp Rapeseed oil or olive oil; 12 Orange slices to garnish

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

50 g Bulgur
150 ml Vegetable broth (instant)
200 g Carrots
1 (approx. 50 g) large bunch of flat parsley
1 Garlic clove
1 small onion
1/2 Orange
1 TABLESPOON White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Tbsp Rapeseed oil or olive oil
12 Orange slices to garnish

Directions

1
Bring the bulgur and stock to the boil and allow to swell over a low heat for 5-6 minutes. Let them cool down. In the meantime wash, peel and coarsely grate the carrots. Wash parsley, dab dry and cut into fine strips, except for a little garnish. Peel the garlic and press it through a garlic press. Peel onion, cut one half into thin rings and finely dice the other half. Squeeze half an orange.
2
Mix 4 tablespoons orange juice, vinegar, garlic, diced onion, some salt and pepper. Finally, fold in the oil. Mix bulgur, carrot strips, parsley and vinaigrette and season with salt and pepper. Arrange the orange slices on 4 plates and arrange the salad on top. Serve garnished with onion rings and parsley. Serve with flat bread or baguette