🍽️ Crunchy Pumpkin Bulgur Salad with Mozzarella

Name: Crunchy Pumpkin Bulgur Salad with Mozzarella
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g bulgur; 1 Hokkaido pumpkin (at 800 g); 4 tbsp olive oil; salt; pepper; 3 red-fleshed apples; 1 tsp butter; 1 pinch whole cane sugar; 1 handful lamb's lettuce (at 20 g); 1 handful parsley leaf (at 5 g); 0.5 lemon (juice); 250 g mozzarella (45 % fat in dry matter); 1 heaped tbsp pistachio kernels (at 20 g); 4 tsp green pesto (at 5 g)

588 kcal · 30 min · 4 servings

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Ingredients

100 g bulgur
1 Hokkaido pumpkin (at 800 g)
4 tbsp olive oil
salt
pepper
3 red-fleshed apples
1 tsp butter
1 pinch whole cane sugar
1 handful lamb's lettuce (at 20 g)
1 handful parsley leaf (at 5 g)
0.5 lemon (juice)
250 g mozzarella (45 % fat in dry matter)
1 heaped tbsp pistachio kernels (at 20 g)
4 tsp green pesto (at 5 g)

Instructions

1. Place the bulgur in a bowl and cover it with warm water. Let it soak for 15 minutes.
2. Wash the pumpkin, cut it in half, remove the seeds, and slice it into wedges.
3. Brush the pumpkin wedges with 2 tablespoons of oil.
4. Heat a grill pan or the grill and cook the pumpkin wedges for about 15 minutes over medium heat, turning them on all sides.
5. Season the cooked pumpkin with salt and pepper.
6. Cook the soaked bulgur in boiling salted water for 5 minutes.
7. Drain the bulgur and let it drip dry.
8. Peel the apples, remove the core, and cut them into wedges.
9. Heat butter in a pan.
10. Sauté the apple wedges for 3 minutes over medium heat.
11. Sprinkle the apples with 1 pinch of sugar.
12. Deglaze the apples with 2 to 3 tablespoons of water.
13. Cook the apples for another 2 to 3 minutes, shaking the pan occasionally.
14. Let the apple wedges cool down completely.
15. Wash the corn salad and the parsley.
16. Spin the greens dry.
17. Mix the drained bulgur with lemon juice and the remaining oil.
18. Season the bulgur mixture to taste.
19. Spread the bulgur as a base on the plates.
20. Halve the mozzarella and place the halves on the bulgur with the cut side facing down.
21. Arrange the grilled pumpkin, the cooled apple wedges, and the corn salad around the mozzarella on the plate.
22. Sprinkle the salad with pistachios.
23. Drizzle the mozzarella with pesto.
24. Garnish the dish with fresh parsley.

Nutrition per serving

kcal: 588
Protein: 17 g · Fett/Fat: 35 g · Carbs: 50 g