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🥗 Sunny Bulgur Salad with Pak Choi

322 kcal · 30 min · 4 servings

Sunny Bulgur Salad with Pak Choi Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Halve the onion and remove the skin.
  2. 2. Dice the onion into fine cubes.
  3. 3. Thoroughly wash the pear.
  4. 4. Quarter the pear and remove the core.
  5. 5. Cut the pear into coarse cubes.
  6. 6. Heat the oil in a pot over high heat.
  7. 7. Sauté the onions and pear cubes for about 2 minutes.
  8. 8. Season the mixture with curry powder.
  9. 9. Deglaze the mixture with the broth.
  10. 10. Bring the broth to a boil.
  11. 11. Stir the bulgur into the boiling broth.
  12. 12. Let the bulgur simmer for approx. 1 minute.
  13. 13. Remove the pot from the heat.
  14. 14. Cover the pot and let the bulgur swell for approx. 10 minutes.
  15. 15. Wash the Pak Choi.
  16. 16. Remove the hard stem at the bottom.
  17. 17. Slice the Pak Choi diagonally into thin strips.
  18. 18. Wash the lemon.
  19. 19. Grate approx. 1 teaspoon of lemon zest finely.
  20. 20. Halve the lemon.
  21. 21. Squeeze the juice from the lemon.
  22. 22. Heat a pan over medium heat.
  23. 23. Roast the pine nuts in the pan without fat for approx. 2 minutes until golden brown.
  24. 24. Remove the pine nuts from the pan and set aside.
  25. 25. Reheat the pan with a little oil over medium heat.
  26. 26. Sauté the Pak Choi for approx. 4 minutes.
  27. 27. Deglaze the Pak Choi with approx. 50 ml of water.
  28. 28. Cover the pan and let the Pak Choi simmer gently for approx. 5 minutes.
  29. 29. Let the Pak Choi become tender.
  30. 30. Season the Pak Choi with salt and pepper.
  31. 31. Season the swollen bulgur with the lemon zest.
  32. 32. Pour the lemon juice over the bulgur.
  33. 33. Finally season the bulgur with salt and pepper.
  34. 34. Portion the bulgur onto plates.
  35. 35. Top the salad with the Pak Choi.
  36. 36. Sprinkle the roasted pine nuts over it.
  37. 37. Serve the salad immediately.

Nutrition per serving