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🥗 Bulgur-Apricot Salad with Feta-Mint Dip

297 kcal · 30 min

Ingredients

• vegetable broth 750 ml
• bulgur 300 g
• peas, frozen 200 g
• apricots, fresh 6 pcs.
• mint, fresh 20 g
• pistachios 4 tbsp
• feta 100 g
• yogurt, plain 150 g
• honey 1 tsp
• pepper, black ground pinch
• olive oil 2 tbsp
• vinegar 1 tbsp

Instructions

1. 1. In a pot, prepare the broth if necessary, then add the bulgur and peas and bring to a boil. Cover and cook over medium heat for about 10 minutes.
2. 2. Wash the apricots thoroughly, halve them, remove the pit, and cut into wedges. Wash the mint, pat dry, pluck the leaves from the stems, and chop finely. Roughly chop the pistachios.
3. 3. Crumble the feta in a bowl and mix with the yogurt. Add the chopped mint and season with honey, salt, and pepper.
4. 4. Add the apricots and pistachios to the bulgur in the pot, mix everything with olive oil, vinegar, salt, and pepper, and adjust seasoning. Plate and serve with the feta mint dip. Enjoy your meal!

Nutrition per serving

• kcal: 297
• Protein: 10 g · Fett/Fat: 12 g · Carbs: 38 g