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🥗 Bulgur Paprika Salad

214 kcal · 30 min · 4 servings

Ingredients

• 250 ml tomato juice
• 100 g bulgur
• 400 g slim bunch carrots
• 1 tsp coriander seeds
• 3 tbsp olive oil
• salt
• pepper
• 1.5 tbsp liquid honey
• 0.5 lime
• 1 yellow bell pepper
• 0.5 bunch chives
• 1 garlic clove
• 5 sprigs coriander

Instructions

1. 1. Bring the tomato juice to a boil in a pot. Stir in the bulgur, turn off the heat, and let the pot sit covered for about 35 minutes to allow the grain to absorb the liquid.
2. 2. Meanwhile, clean, wash, and peel the carrots. Cut them in half crosswise. Crush the cilantro leaves in a mortar.
3. 3. Heat 1 tbsp of olive oil in a frying pan. Sauté the carrots briefly over medium heat.
4. 4. Season with the crushed cilantro, salt, and pepper. Add 4-5 tbsp of water and simmer everything covered over medium heat for 7-8 minutes.
5. 5. Stir in the honey and let the liquid reduce uncovered. Remove the pan from the heat and let it cool. Squeeze the juice from the lime half.
6. 6. Halve the bell pepper, remove the seeds, wash it, and dice it finely. Rinse the chives, shake them dry, and cut them into small rings. Peel the garlic and press it through a garlic press. Put everything into a salad bowl.
7. 7. Wash the cilantro, shake it dry, pluck the leaves, and chop them. Add them to the bowl along with the bulgur, lime juice, and remaining olive oil. Season with salt and pepper and mix everything well. Serve the bulgur salad garnished with the cilantro carrots.

Nutrition per serving

• kcal: 214
• Protein: 4 g · Fett/Fat: 8 g · Carbs: 29 g