Bulgur-Salad
Ingredients for 4
200g Bulgur
6 Sun-dried tomatoes (in oil)
8 Soft dates
1/2 Pomegranate
1 Eggplant
4 Spring onions
80g Cashew nuts
1/2 Bunch of parsley
1/2 Bunch of mint
1 Lemon
4 Tablespoons tahini
4 Tablespoons agave syrup
1 Tbsp olive oil
1/4 Teaspoon Ras el Hanout
1 Pinch of cinnamon
Salt
Pepper
Prepare
♥ Cut the eggplant into cubes, sprinkle with salt and leave it for 10 minutes
♥ Cut 4 spring onions into fine rings
♥ Cut 6 dried tomatoes and 8 dates into small pieces
♥ Remove the seeds from the 1/2 pomegranate
Cook
♥ Cook 200g bulgur according to the instructions on the packet
♥ Carefully squeeze out the eggplant cubes and pat dry with kitchen paper
♥ Fry in oil for about 5 minutes
♥ Roast 80g cashews
♥ For the dressing, mix 4 tablespoons of tahini, 1 lemon, 4 tablespoons of agave syrup, 15 tablespoons of water, salt and pepper
♥ Mix all the ingredients and season with spices
Bulgur Salad
Ingredients for 4
200g Bulgur
6 Sun-dried tomatoes (in oil)
8 Soft dates
1/2 Pomegranate
1 Eggplant
4 Spring onions
80g Cashew nuts
1/2 Bunch of parsley
1/2 Bunch mint
1 Lemon
4 Tablespoons tahini
4 Tablespoons agave syrup
1 Tbsp olive oil
1/4 Teaspoon Ras el Hanout
1 Pinch of cinnamon
Salt
Pepper
Prepare
♥ Cut the eggplant into cubes, sprinkle with salt and leave it for 10 minutes
♥ Cut 4 spring onions into fine rings
♥ Cut 6 dried tomatoes and 8 dates into small pieces
♥ Remove the seeds from the 1/2 pomegranate
Cook
♥ Cook 200g bulgur according to the instructions on the packet
♥ Carefully squeeze out the eggplant cubes and pat dry with kitchen paper
♥ Fry in oil for about 5 minutes
♥ Roast 80g cashews
♥ For the dressing, mix 4 tablespoons of tahini, 1 lemon, 4 tablespoons of agave syrup, 15 tablespoons of water, salt and pepper
♥ Mix all the ingredients and season with spices
