Ingredients
- 250 g bulgur
- 1 onion
- 1 red pointy sweet pepper
- salt and pepper
- 2 tomatoes
- 1/2 cucumber
- 1 ts milled cumin
- 3 tbs olive oil
- 2 tbs lemon juice
- 150 g sheep's cheese (feta)
- 10 stalks parsley leaves
Preparation
1. Overview of ingredients.
2. Prepare Bulgur according to package instructions. Peel onion and cut into small cubes. Clean the pointy sweet pepper and cut into strips.
3. Put the onion in the pot, put on the lid, place on hob and set it at highest level. Switch on Audiotherm, fit it on Visiotherm and turn it until the roasting symbol appears.
4. As soon as the Audiotherm beeps on reaching the roasting window, roast onion briefly and add the Paprika. Cover with the lid, switch on Audiotherm, enter approx. 2 minutes cooking time in the Audiotherm, fit it on Visiotherm and turn it until the vegetable symbol appears.
5. As soon as the Audiotherm beeps on reaching the vegetable window, set hob at low level and cook until done. At the end of cooking time remove from hob and season with salt and pepper.
6. Clean the tomatoes, peel the cucumber and remove the seeds. Cut both into small cubes.
7. Dissolve the cooked bulgur, season with salt, pepper and cumin. Add the pepper/onion mixture, tomatoes, cucumber, olive oil and lemon juice and season to taste.
8. Crumble the sheep's cheese coarsely. Pluck and chop the parsley leaves. Pour the sheep's cheese over the salad and sprinkle with parsley.
Tip
- Parsley provides us with fine spicy aroma and many vitamins. But the sometimes smooth, sometimes curly leaves can do much more. The bioactive plant active ingredient Apiol neutralises odours and ensures fresh breath, even after extensive garlic consumption. Parsley supports the work of the kidneys and has a draining effect.
This recipe has been tested and approved by AMC.
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