Avocado Salad with Pistachios & Greek-Style Cheese
over bulgur with fresh herbs, dried cranberries & tomatoes- Tarwe
- Gluten
- Melk (inclusief lactose)
- Pistachenoten
- Noten
- Kamut
- Khorasan (tarwe)
- Rogge
- Gerst
- Gluten
- Haver
- May contain traces of allergens
- Selderij
- Pecannoten
- Walnoten
- Noten
- Cashewnoten
- Paranoten
- Macadamianoten
- Pinda's
- Sesamzaad
- Amandelnoten
- Hazelnoten
- Pistachenoten
.
Ingredients
75 g
Bulgur
(Contains: Tarwe, Gluten May be present: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver)
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
¼ piece
Red chili pepper
½ piece
Red onion
½ piece
Bell pepper
½ piece
Persian cucumber
125 g
Mixed mini Roma tomatoes
½ piece
Avocado
10 g
Fresh flat leaf parsley & mint
(May be present: Selderij)
10 g
Dried cranberries
(May be present: Pecannoten, Walnoten, Noten, Cashewnoten, Paranoten, Macadamianoten, Pinda's, Sesamzaad, Amandelnoten, Hazelnoten, Pistachenoten)
½ teaspoon
Ground coriander
10 g
Pistachio nuts
(Contains: Pistachenoten, Noten)
Not included in your delivery
175 milliliters
Low sodium vegetable stock
¼ tablespoon
Olive oil
½ tablespoon
White wine vinegar
1 teaspoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Cooking Steps
- Prepare the stock in a pot or saucepan.
- Add the bulgur and boil for 10 - 12 minutes until done, covered. Stir regularly, then drain and set aside.
- Slice the onion into thin rings and dice the bell pepper.
- Heat a clean frying pan over medium-high heat and toast the pistachios until golden-brown, then remove from the pan and set aside.
- In the same pan, fry the onion and the bell pepper with a generous pinch of salt for 3 - 4 minutes.
- Stir regularly so as to prevent them from burning.
- Drizzle lightly with olive oil, then reduce the heat allow to caramelise for 6 - 8 minutes.
- Deseed and finely chop the red chili pepper*.
*Take care, this ingredient is spicy! Use as preferred.
- Dice the cucumber and halve the tomatoes.
- Roughly chop the fresh herbs and the pistachios.
- In a salad bowl, combine the extra virgin olive oil with the ground coriander and the white wine vinegar.
- Add the tomatoes, the cucumber, the bulgur, the fried vegetables and two thirds of the fresh herbs. Toss well to combine, then season to taste with salt and pepper.
- Halve and pit the avocado, then remove the skin and slice the flesh.
- Serve the salad on plates, then top with the avocado and crumble over the cheese.
- Garnish with the pistachios, the dried cranberries, the chili pepper and the rest of the fresh herbs.
- Drizzle with some extra virgin olive oil as preferred to finish.
