Boil bulgur until cooked. For crumbly porridge, it is better to cook in a ratio of 1: 1.5;
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;
Finely chop the greens and mix with oil, salt and pepper. ;
The cooled bulgur is mixed with vegetable stew. Dress the salad with pomegranate sauce and grains.
Ingredients
Directions
Boil bulgur until cooked. For crumbly porridge, it is better to cook in a ratio of 1: 1.5;
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;
Finely chop the greens and mix with oil, salt and pepper. ;
The cooled bulgur is mixed with vegetable stew. Dress the salad with pomegranate sauce and grains.