Mary Miso - Recipes for every day - Cookbooks
Bulgur:
50 g bulgur
150 ml vegetable broth
1 tablespoon olive oil
Dressing:
2 tablespoons whole grain mustard
1 tablespoons honey
2 tablespoons white balsamico
3 tablespoons hot vegetable stock
5 tablespoons sunflower oil
Salt and pepper
150 g baby spinach
½ pomegranate, seeds
1 avocado, cut in stripes
2 oranges, filets cut out
4 tablespoons sliced almonds, roasted
Bulgur:
Boil the vegetable broth, add the bulgur and cook on low temperature for 15 minutes until the bulgur is soft. Add 1 tablespoon olive oil, mix it and set aside.
Dressing: Mix everything together, season with salt and pepper, set aside.
Distribute the baby spinach, pomegranate, avocado and bulgur on 4 plates. Trickle the dressing and the almonds over the salad.
Roast the almonds at low temperature without additional fat in a frying pan.
