50 g Bulgur
50 g Turkey fillet
60 g Cherry tomatoes
60 g Cucumber
20 g Chives
10 g Parsley
1 tsp Fresh mint (dried)
1 tbsp Olive oil
1 tsp Lemon juice
Sea salttaste
Pepper mixturetaste
1
We beat the turkey fillet, salt and pepper to taste. You can cook in a pan grill or bake in a preheated oven (up to 200 C) for no more than 20 Minutes
2
Bulgur cook in the ratio of water 1:2 until tender;
3
Finely chop the tomatoes and cucumber and mix with finely chopped onions;
4
Finely chop the parsley and fresh mint and mix with olive oil and lemon juice. Add salt and pepper mixture to taste;
5
Ready bulgur is added to the vegetable salad, mixed and served with turkey.
CategoryMain Cource, PorridgeCuisineMediterraneanCooking MethodBaking, BoilingDietKosher, Low Calorie, Low Fat
Ingredients
50 g Bulgur
50 g Turkey fillet
60 g Cherry tomatoes
60 g Cucumber
20 g Chives
10 g Parsley
1 tsp Fresh mint (dried)
1 tbsp Olive oil
1 tsp Lemon juice
Sea salttaste
Pepper mixturetaste