Bulgur salad
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Exceptionally tasty bulgur salad is a meal in itself. It is also an excellent accompaniment to meat.pumpkin 1 carrot 2 handfuls of raisins (organic) 1 bunch of coriander 1 handful of almond flakes 1-3 tsp ras el hanout spice mix (even in the case of curry käy hätät) olive oil
Bring the bulgur to the boil in a saucepan with 2.5 dl water and the vegetable stock cube. When it starts to dry, spoon the orange juice into the saucepan. When the bulgur is soft, remove it from the heat and set aside.
Melt the almond flakes in a pan. Peel the carrot and dice it very finely. Stir into the hot bulgur.
Dice the peppers very finely and add to the pumpkin. Stir the vegetables into the bulgur. Cool the vegetables and soften the bulgur, and the vegetables will soften slightly. Add the raisins at this stage.
Place the bulgur salad in a shallow salad bowl. Tear in the coriander. Sprinkle the toasted almond flakes over the top and a few coriander leaves for garnish. Drizzle the olive shine over the bulgur salad. Serve lukewarm or room temperature.
