25 Bulgur
½ Sweet pepper
1 Cucumber
30 g Chives
4 Black olives
1 A tomato
20 g Pine nuts
30 g Peas
50 g Chinese cabbage
1 tbsp Lemon juice
1 tsp Olive oil
¾ tsp Oregano
¾ tsp Dried mint
Sea salttaste
Peppertaste
1
Bulgur cook in the ratio of water 1:1,5 until tender;
2
Finely chop the pepper, cucumber, onion, olives and tomato and chop the cabbage;
3
Stirring, pour porridge, nuts and peas into the vegetable mixture (if we use frozen - pour warm water for a couple of minutes);
4
In the container we combine all the ingredients for dressing and mix well with a fork. Dressing with salad dressing;
CategoryMain Cource, SaladsCuisineMediterraneanCooking MethodBoiling, Frying, TossingDietKosher, Low Calorie, Low Fat, Vegan, Vegetarian
Ingredients
25 Bulgur
½ Sweet pepper
1 Cucumber
30 g Chives
4 Black olives
1 A tomato
20 g Pine nuts
30 g Peas
50 g Chinese cabbage
1 tbsp Lemon juice
1 tsp Olive oil
¾ tsp Oregano
¾ tsp Dried mint
Sea salttaste
Peppertaste