25 g Bulgur
100 g Zucchini
70 g Carrot
100 g Eggplant
1 tbsp Olive oil
20 g Cilantro, arugula, parsley, dill, mint
20 g Pomegranate seeds
100 g Black eyed peas
Salt taste
Peppertaste
1
Boil bulgur until cooked. For crumbly porridge, it is better to cook in a ratio of 1: 1.5;
2
Zucchini, carrots, asparagus beans and eggplant, cut into cubes and fry in a dry and well-heated pan for several minutes, stirring. Vegetables should remain crispy;
3
Finely chop the greens and mix with oil, salt and pepper. ;
4
The cooled bulgur is mixed with vegetable stew. Dress the salad with pomegranate sauce and grains.
CategoryMain CourceCuisineMediterraneanCooking MethodBoiling, FryingDietKosher, Low Calorie, Low Fat, Vegan, Vegetarian
Ingredients
25 g Bulgur
100 g Zucchini
70 g Carrot
100 g Eggplant
1 tbsp Olive oil
20 g Cilantro, arugula, parsley, dill, mint
20 g Pomegranate seeds
100 g Black eyed peas
Salt taste
Peppertaste