Vegetarian lunch dish for 2 persons.
Ingredients
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80 grams of bulgur
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1 orange
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olive oil
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6 sun-dried tomatoes
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1 beef tomato
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A few sprigs of mint
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200 grams of broad beans (cooked, cooked yourself or from the freezer)
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2 handfuls of lamb’s lettuce
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Optional: cubes of feta
Preparation
Boil the bulgur in plenty of water for 15 minutes. Drain and let it drain for a while. Halve the orange, cut 1 half into slices and juice the other half. Mix 1 tablespoon of olive oil and 2 tablespoons of orange juice with the bulgur and season with salt and pepper. Divide the bulgur between 2 glass jars (or trays). Cut the sun-dried tomatoes into pieces and cut the tomato into pieces. Pluck the mint leaves. Mix the broad beans (rinse frozen broad beans with hot water and drain) with the tomatoes, mint leaves and sun-dried tomatoes. Stir in 1 tablespoon olive oil and 1 tablespoon orange juice. Place a little lamb’s lettuce on the bulgur, divide the broad bean salad over it and garnish with the orange slices. Put a lid on the jars and keep them cool until you take them with you. Also delicious with some extra cubes of feta.
Number of persons
2
Duration
25 minutes
Sources):
- Plus Magazine
