Tabbouleh with cherries and cucumber

Name: Tabbouleh with cherries and cucumber
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: quick recipes
Ingredients: 200 g bulgur; 2 organic limes; ½ bunch peppermint; 250 g mini cucumbers; 150 g cherries; 2 tbsp sesame oil; 2 tbsp olive oil; 2 tsp Dukkah (spice mix); 1 tsp salt; a little pepper; 1 bunch dill

salad quick recipes summer

Total: 20 min. | Active: 20 min.

vegan, lactose-free, healthy and balanced

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Ingredients

for 4 person

Bulgur wheat
1 tbsp	sesame oil
200 g	bulgur
5 dl	water
2 tsp	Dukkah (spice mix)
½ tsp	salt

Dressing
2	organic limes, use a little grated zest and all of the juice
1 tbsp	sesame oil
2 tbsp	olive oil
½ tsp	salt
a little	pepper

Tabbouleh
1 bunch	dill, finely chopped
½ bunch	peppermint, finely chopped
250 g	mini cucumbers, thinly sliced
150 g	cherries, halved, pitted

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.

Dressing

Combine the balsamic and oil, season. Add the bulgur wheat, mix, allow to cool slightly.

Tabbouleh

Mix the herbs and cucumber into the bulgur wheat. Serve the tabbouleh with the cherries.

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