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🍽️ Warm Bulgur Salad with Pomegranate, Feta, and Pistachios

398 kcal · 30 min · 4 servings

Ingredients

• pomegranate 1 pc.
• spring onions 1 bunch
• salt pinch
• bulgur 300 g
• feta 200 g
• organic lemons 1 pc.
• mint, fresh 10 g
• dill, fresh 20 g
• carrots 2 pc.
• pistachios 4 tbsp
• olive oil 3 tbsp
• sugar pinch
• pepper, black ground pinch

Instructions

1. 1. Cut open the pomegranate and tap the seeds out of the peel with a spoon. Wash the spring onions thoroughly, cut off the roots and slice the green and white parts diagonally into thin rings.
2. 2. Bring about 750 ml of salted water to a boil in a pot and keep it covered. Stir the bulgur into the boiling water, bring back to a boil and then remove from the heat. Add the green part of the spring onions, mix well and let the bulgur swell covered for approx. 15 minutes.
3. 3. Crumble the feta with your hands. Wash the lemon, grate approx. 1 tsp of zest, halve and squeeze out the juice. Wash the mint and dill, pat dry, remove thick stems and chop finely. Wash the carrots thoroughly and cut into small cubes. Peel the pistachios and chop coarsely.
4. 4. Prepare a dressing in a bowl from 2 tbsp olive oil, 2 tbsp lemon juice, the grated lemon zest, sugar, salt and pepper. Add the chopped herbs to the dressing.
5. 5. Heat 1 tbsp olive oil in a pan over medium heat and sweat the carrots together with the white spring onions for approx. 7 minutes.
6. 6. Take the vegetables out of the pan and add them to the bowl with the dressing together with the bulgur, pomegranate seeds, pistachios and feta. Mix everything well and serve the lukewarm bulgur salad on plates or in bowls. Enjoy your meal!

Nutrition per serving

• kcal: 398
• Protein: 13 g · Fett/Fat: 21 g · Carbs: 36 g