Oriental Bulgur Salad
Ingredients
For the salad
150
g
bulgur, coarse grain
400
ml
vegetable stock
0.5
pc
cucumber
0.5
pc
pomegranate
1
pc
spring onion
50
g
dates, dryed
3
pc
parsley stalks
2
ts
ras el hanout seasoning
For the dressing
4
tb
sesame oil, virgin
2
tb
Byodo Condimento Bianco
2
tb
Byodo Apple Balm
1
tb
Byodo Fig Mustard
0.5
pc
lemon, juice
Preparation
1. Cook the bulgur in vegetable broth for approximately 10-12 minutes until it's al dente. Drain it through a sieve and let it drain well.
2. Chop the parsley leaves. Slice the spring onion into fine rings, and cut the cucumber and dates into small pieces. Add everything to the bulgur, mix it in, and season it with Ras El Hanout.
3. Remove the seeds from the pomegranate. Put the ingredients for the dressing in a blender and shake. Pour the dressing over the bulgur salad and mix it well.
4. Finally, garnish with pomegranate seeds.
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