Fresh bulgur salad with a tasty coriander yogurt dip
This fresh bulgur salad shines among the vegetarian dishes. The basic ingredients of this bulgur salad are of course bulgur, chickpeas, pomegranate and a yogurt dip that gives the dish a delicious creamy fresh twist. Let's unravel the tasty secrets of this salad together.
Bulgur
Bulgur is a versatile grain product that comes from crushed and pre-steamed wheat grains. What makes bulgur so special is the speed and simplicity with which it can be prepared. It has a nutty taste and a pleasant, slightly crunchy texture. This makes bulgur not only a healthy choice, but also a handy option for busy days in the kitchen. Plus, it's packed with nutrients, including fiber, protein and vitamins, making it a nutritious ingredient to add to a variety of dishes. Whether you use it as a base for salads, side dishes, or even as a filling for vegetarian dishes, bulgur adds delicious flavor and texture to any meal.
Easy to prepare
This dish is fairly easy to prepare and can be on the table within 20 minutes. If you come home after a busy day at work and don't feel like spending hours in the kitchen, this is a perfect dish. Besides the fact that it is easy to make, it is also delicious!
The coriander yogurt dip
Within the context of the bulgur salad, yogurt, garlic, coriander and mint form an indispensable flavor combination. The yoghurt dressing, enriched with garlic, coriander and mint, adds a refreshing and spicy element to the salad. The yogurt brings creaminess and coolness, while garlic adds a subtle sharpness and depth of flavor. The coriander adds a fresh, citrusy note, while mint contributes an invigorating, spicy flavor. This harmonious interplay of flavors ensures that the bulgur salad is not only nutritious and filling, but also surprisingly refreshing and tasty. It gives the salad a distinctive character that stimulates the senses and produces a true explosion of flavor in every bite.
Fresh bulgur salad
Equipment
- Chef's knife
- Garlic press
- Cutting board
- Pan for the bulgur
- Pan for finishing the dish
- Wooden spoon or pan scraper
- Lemon zest
Ingredients
- 350 gram sliced broccoli florets 500 grams of whole broccoli
- 100 gram winter carrot cut into cubes
- 50 gram sliced spring onion
- 100 gram pomegranate seeds
- 180 gram diced cucumber
- 265 gram chickpeas without moisture
- 40 gram kernel mix roasted sunflower, pumpkin and pine nuts
- 275 gram bulgur
- 15 gram ras al hanout herbs
- 5 gram pepper flakes
- 150 gram extra virgin olive oil
- 1 lemon zest and juice
- 1 chopped red onion
- pepper and salt
Yogurt dipping sauce
- 2 twigs mint only the leaves
- 4 twigs coriander only the leaves
- 300 gram Greek yoghurt
- 1 clove of garlic pressed
- pepper and salt
Instructions
- Cut and weigh all ingredients as described in the ingredients list above.
- The bulgur has been boiled in water. Follow the description on the packaging, this may be slightly different for each brand.
- Blanch the broccoli and carrot in the water until al dente.
- Finely chop the coriander and mint and mix with the Greek yogurt and garlic.
- Pour the olive oil, ras el hanout, and pepper flakes into a pan.
- Allow this to warm up over low heat, this is called “myoting”. This ensures that the spices will add even more flavor to your end result.
- Then add the red onion, broccoli and carrot, fry briefly on medium heat (about 2 minutes).
- Turn off the heat and add all the remaining ingredients. Keep the yogurt dip aside!
- Check the taste of the dish. Add salt and pepper to taste.
- Serve the salad with the yoghurt dip on the side, so that everyone can decide how much to put on it.
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