Parsley salad

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Put Bulgur in a pot, add 1.5 litres of water. Add salt, bring to the boil and simmer over low heat for about 7 minutes. Drain, drain and let cool down. Cook peas in boiling salted water for 2-3 minutes.

2. 2

   Pour off, rinse with cold water and drain. Wash the tomatoes, put 4 pieces aside and cut the rest into pieces. Clean and wash spring onions and cut into wide rings. Clean, seed and wash the peppers, cut into pieces.

3. 3

   Wash the parsley, dab dry, put something aside for garnishing. Cut the rest into fine strips. Whisk the juice of 1 lemon with salt and pepper. Add 5 tablespoons of oil. Mix the peas, tomatoes, peppers and spring onions with the marinade and chill.

4. 4

   Roughly grate the tomatoes on the raw vegetable grater, throw away the remaining skin and stem. Peel onion and garlic, dice finely. Heat 5 tablespoons of oil in a saucepan. Fry the onion, garlic and thyme in it.

5. 5

   Add the grated tomato, sauté briefly. Add 250 ml water and strained tomatoes. Bring to the boil, stir in the stock, simmer for 5 minutes. Season with salt, pepper and juice of 1 lemon. Mix sauce with bulgur, let cool down.

6. 6

   Place the bulgur in the middle of a bowl and arrange the salad around it. Garnish with parsley set aside.

Nutrition Facts

KCAL
320 kcal

CARBS
43 g

FATS
11 g

PROTEINS
9 g