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🍽️ Bulgur salad with cherries

365 kcal · 30 min · 4 servings

Ingredients

• onions 1 pc.
• vegan margarine 2 tbsp.
• sugar 1 tsp.
• bulgur 100 g
• vegetable broth 200 ml
• dried pitted apricots 30 g
• fresh cherries 120 g
• whole hazelnuts 75 g
• organic limes 0.5 pc.
• fresh mint 20 g
• cashew nuts 30 g

Instructions

1. 1. Peel the onion and cut it in half.
2. 2. Cut the onion halves into thin strips.
3. 3. Heat 1 tablespoon of margarine in a pot over medium heat.
4. 4. Fry the onions together with sugar for about 3 to 4 minutes.
5. 5. Add the bulgur and vegetable broth and stir everything well.
6. 6. Bring the mixture to a brief boil.
7. 7. Turn off the heat and let the pot stand open for about 25 minutes to allow the bulgur to absorb the water.
8. 8. Cut the dried apricots into small pieces.
9. 9. Wash the cherries and remove the pits.
10. 10. Chop the pitted cherries finely.
11. 11. Finely chop the hazelnut kernels.
12. 12. Heat another 1 tablespoon of margarine in a pot over medium heat.
13. 13. Roast the apricots, cherries, and hazelnuts in the margarine for about 3 minutes.
14. 14. Cut the lime in half.
15. 15. Squeeze 1 to 2 tablespoons of juice from the lime.
16. 16. Put all ingredients into a large bowl and mix them well.
17. 17. Wash the mint and shake it dry.
18. 18. Pluck the mint leaves from the stems.
19. 19. Coarsely chop the cashew nuts.
20. 20. Sprinkle the finished salad with mint and cashew nuts.
21. 21. Serve the salad and enjoy your meal!

Nutrition per serving

• kcal: 365
• Protein: 9 g · Fett/Fat: 18 g · Carbs: 43 g