Bulgur salad with spinach, avocado and grapefruit

Cook the bulgur according to the directions on the package. Meanwhile, cut the pepper into rings and remove the seeds if necessary. Whisk together the olive oil, vinegar, cumin, coriander, salt and pepper to make a dressing. Peel the grapefruit: cut the peel off thickly with a knife, so that the membranes on the outside last. Cut the flesh into pieces and collect the juice. Halve the avocados. Remove the pit and scoop out the halves. Cut the flesh into pieces and add the collected grapefruit juice. Place the spinach in a large bowl and stir in the cooked, warm bulgur along with the dressing. Stir well; the spinach will shrink a bit. Then fold in the avocado pieces and the grapefruit. Allow the salad to cool until it is lukewarm or cold. Remove the pomegranate seeds from the fruit (see tip). Finally, heat a dry frying pan and roast the chopped hazelnuts in it for a few minutes until light brown. Sprinkle the salad with the pomegranate seeds and hazelnuts.

Tip

Bulgur is a grain product made from wheat. The whole wheat grains are steamed or pre-cooked and then crushed. It is an excellent alternative to (brown) rice, pasta or potatoes. You can also use (pearl) couscous for this recipe.

Pomegranate seeds in 4 steps

1. Roll the pomegranate over the counter under pressure.
2. Pierce the pomegranate with a sharp knife (be careful not to splash) and cut it in half.
3. Hold the halves over a bowl, cut side down. Tap the skin of the fruit with a wooden spoon. The seeds let go and fall into the bowl.
4. Remove the seeds that remain by hand.