for 4 person

Salad dressing

½ tbsp	mustard
4 tbsp	vinegar
4 tbsp	olive oil
2	blood oranges, rinsed with hot water, dabbed dry, use a little grated zest and the juice
1 tbsp	maple syrup
¼ tsp	salt
a little	pepper

Bulgur wheat

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

Salad

4	blood oranges, peeled, chopped
1 bunch	flat-leaf parsley, finely chopped
½ bunch	peppermint, finely chopped
2 pack	vegan ricotta substitute (each approx. 120 g)
a little	pepper
80 g	salted peanuts

How it's done

Salad dressing

Combine the mustard with all the other ingredients up to and including the maple syrup, season.

Bulgur wheat

Heat the oil in a pan. Sauté the onion and garlic. Add the bulgur wheat, sauté for approx. 2 mins. while stirring. Pour in the stock, bring to the boil. Reduce the heat, cover and simmer for approx. 15 mins. over a low heat. Remove the pan from the heat, allow to absorb for approx. 5 mins. Mix with the salad dressing, leave to cool.

Salad

Mix the oranges and half of the herbs into the bulgur wheat. Plate up the salad, top with the vegan ricotta, season. Scatter the remainder of the herbs and the nuts on top.

Show complete recipe