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Butternut-Bulgur-Salad

Vegan

Ingredients for 2

1/2 Butternut/Pumpkin
150g Bulgur
1 Bunch of Rocket
1 Handful Cranberries
Sunflower seeds
1 Onion
1 Tsp Honey
5 Tsp Olive oil
2 cl Lemon juice
Pepper
Salt

 

Prepare

♥  Dice 1/2 butternut and toss with olive oil and salt

♥  Preheat the oven to 200°C top/bottom heat

♥  Soak 150g bulgur in hot salted water

♥  Halve the onion and cut into rings

 

Cook

♥  Spread the pumpkin cubes on the baking sheet, roast for 10 minutes on the middle rack and then for 5 minutes on the top rack

♥ Fry the onion for 15 minutes over medium heat

♥  Dressing made from 2cl lemon juice, 4tsp olive oil, 1tsp honey, salt & pepper

♥  Mix 1 bunch of rocket, cranberries, pumpkin, onions and dressing

♥ Top the salad with sunflower seeds

 

 

Butternut-Bulgur-Salad

(Vegan)

 

Ingredients for 2

1/2 Butternut/Pumpkin
150g Bulgur
1 Bunch of Rocket
1 Handful Cranberries
Sunflower seeds
1 Onion
1 Tsp Honey
5 Tsp Olive oil
2 cl Lemon juice
Pepper
Salt

 

Prepare

♥  Dice 1/2 butternut and toss with olive oil and salt

♥  Preheat the oven to 200°C top/bottom heat

♥  Soak 150g bulgur in hot salted water

♥  Halve the onion and cut into rings

 

Cook

♥  Spread the pumpkin cubes on the baking sheet, roast for 10 minutes on the middle rack and then for 5 minutes on the top rack

♥  Fry the onion for 15 minutes over medium heat

♥  Dressing made from 2cl lemon juice, 4tsp olive oil, 1tsp honey, salt & pepper

♥  Mix 1 bunch of rocket, cranberries, pumpkin, onions and dressing

♥ Top the salad with sunflower seeds