for 4 person

Bulgur wheat

1 tbsp	olive oil
150 g	bulgur
4 ½ dl	water
½ tsp	salt

Tabbouleh

3 ½ tbsp	apple vinegar
4 tbsp	olive oil
½ tsp	salt
a little	pepper
250 g	green asparagus, thinly sliced
200 g	celery, diagonally sliced
1 bunch	flat-leaf parsley, finely chopped
½ bunch	peppermint, finely chopped

Hummus

1 tin	chickpeas (approx. 400 g, rinsed, drained
1	garlic clove
2 tbsp	lime juice
2 tbsp	olive oil
¼ tsp	ground cumin
½ tsp	salt
a little	pepper

To serve

2	pita bread
1 tbsp	olive oil
1	burrata (150 g)

How it's done

Bulgur wheat

Heat the oil in a pan. Add the bulgur wheat, sauté for approx. 2 mins. while stirring. Pour in the water, cover and simmer for approx. 12 mins., season with salt.

Tabbouleh

Combine the vinegar and oil in a bowl, season. Add the bulgur wheat, asparagus, celery and herbs, mix.

Hummus

Puree the chickpeas with the garlic, lime juice and oil, season.

To serve

Brush the pitas with oil. Brown for approx. 2 mins. on each side in a hot frying pan, remove and cut into pieces. Plate up the tabbouleh with the hummus, pita bread and burrata.

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