Bulgur with Lekker Fred's Pulled Mushrooms

Name: Bulgur with Lekker Fred's Pulled Mushrooms with roasted eggplant and labneh
Total time: 25 min
Yield: 2
Cuisine: Fusion
Ingredients: 1 piece Eggplant; 1 sachet(s) Peruvian-style spice mix; 1 piece Red onion; 150 g Bulgur; 10 g Sunflower seeds; 180 g Lekker Fred's pulled mushroom shawarma; 100 g Spinach; 120 g Labneh; 20 g Dried cranberries; 1 piece Low sodium vegetable stock cube; 400 milliliters Water; 3 tablespoon Olive oil; to taste Extra virgin olive oil; to taste Salt and pepper

with roasted eggplant and labneh

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This recipe provides 288g vegetables per portion.

Allergens:

Tarwe

•Gluten

•Ei

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

½ piece

Eggplant

½ sachet(s)

Peruvian-style spice mix

½ piece

Red onion

75 g

Bulgur

(Contains: Tarwe, Gluten May be present: Soja)

5 g

Sunflower seeds

(May be present: Sesamzaad, Pinda's, Noten)

90 g

Lekker Fred's pulled mushroom shawarma

50 g

Spinach

60 g

Labneh

(Contains: Ei, Melk (inclusief lactose))

10 g

Dried cranberries

(May be present: Sesamzaad, Pinda's, Noten)

Not included in your delivery

½ piece

Low sodium vegetable stock cube

200 milliliters

Water

1.5 tablespoon

Olive oil

to taste

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2903 kJ

Calories694 kcal

Fat36.5 g

Saturated Fat5 g

Carbohydrate66.5 g

Sugar12.9 g

Dietary Fiber17.8 g

Protein17.5 g

Salt1.3 g

Potassium286.3 mg

Calcium74.3 mg

Iron1.7 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet with Baking Paper

•Pan with Lid

•Tall-Sided Pan

•Salad Bowl

Cooking Steps

Preheat the oven to 200°C.
Cut the eggplant into 1cm slices, then transfer to a parchment-lined baking sheet with a generous drizzle of olive oil. Season with the Peruvian-style spice mix along with salt and pepper to taste and toss well to coat. Roast in the oven for 15 - 18 minutes.
Finely chop the onion.

Boil the water in a pot or saucepan and crumble in the stock cube (see pantry for amounts).
Add the bulgur to the pot and boil, covered, for 10 minutes. Drain when finished, then season with salt and pepper to taste and set aside.

Did you know... bulgur is a type of wholegrain. Wholegrains are richer in fibre than refined grains and contain up to five times more vitamins and minerals (such as potassium, magnesium and iron, as well as vitamins B1 and B2).

Heat a clean frying pan over high heat. Toast the sunflower seeds until golden brown, then remove from the pan and set aside.
Heat a drizzle of olive oil in the same frying pan over medium heat. Fry the onion for 1 - 2 minutes, then add the pulled mushrooms and fry for 3 - 4 minutes.
Roughly chop the spinach. Mix the spinach, sunflower seeds and bulgur together in a salad bowl, then add extra virgin olive oil as well as salt and pepper to taste.