Nectarine and bulgur wheat salad

Nectarine and bulgur wheat salad

Total: 45 Min. | Active: 45 Min.
vegan
Nutritional value / people: 393 kcal
, Fat: 17 g
, Carbohydrate: 47 g
, Protein: 8 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Bulgur wheat

1tbsp olive oil
1 onion, finely chopped
200g bulgur
4dl vegetable bouillon

Dressing

1 nectarine, cut into pieces
3tbsp vinegar
3tbsp olive oil
¼tsp salt
a little pepper

Beans and nectarines

300g beans, cut into pieces approx. 2 cm long
salted water, boiling
2 nectarines, thinly sliced

To serve

2tbsp walnuts, coarsely chopped
½bunch Thai basil, roughly chopped
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How it's done

Bulgur wheat

Heat the oil in a pan, sauté the onion. Add the bulgur wheat, sauté for approx. 2 mins. while stirring. Pour in the stock, cover and simmer for approx. 15 mins. Remove the pan from the heat, allow to absorb for approx. 5 mins.

Dressing

Purée the nectarine with the rest of the ingredients.

Beans and nectarines

Cook the beans in salted water for approx. 6 mins. until just soft, drain, rinse with cold water, drain again. Combine the beans, bulgur wheat and nectarines with the dressing.

To serve

Dry-roast the nuts in a frying pan for approx. 5 mins. until light brown, then remove. Scatter over the salad with the basil.

How-tos

Roasting nuts

Roasting nuts

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