Bulgur Pomegranate Salad with Feta Yoghurt
with basil dressing and pomegranateCalories
:
823 kcalProtein
:
23.2g proteinTotal
:
30 minutesDifficulty
:
EasyAllergens:
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Noten
- Pistachenoten
- Kamut
- Khorasan (tarwe)
- Rogge
- Gerst
- Gluten
- Haver
- May contain traces of allergens
- Sesamzaad
- Noten
- Pinda's
This recipe provides 273 grams of vegetables per portion.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
75 g
Bulgur
(Contains: Tarwe, Gluten May be present: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver)
½ piece
Carrot
½ piece
Courgette
½ piece
Garlic
½ sachet(s)
BBQ spice rub
5 g
Fresh basil
½ piece
Pomegranate
30 g
Baby spinach
25 g
Feta
(Contains: Melk (inclusief lactose))
75 g
Organic Greek yogurt
(Contains: Melk (inclusief lactose))
7.5 milliliters
Basil crème
10 g
Pistachio nuts
(Contains: Noten, Pistachenoten May be present: Sesamzaad, Noten, Pinda's)
Not included in your delivery
⅓ piece
Low sodium vegetable stock cube
½ tablespoon
Olive oil
1 tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3443 kJ
Calories823 kcal
Fat44.2 g
Saturated Fat13.6 g
Carbohydrate85 g
Sugar16.5 g
Dietary Fiber15.3 g
Protein23.2 g
Salt1.8 g
Potassium888.3 mg
Calcium195.4 mg
Iron2.5 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
•Pan
•Grater
•Small Bowl
•High-Sided Bowl
•Immersion blender
•Baking Sheet with Baking Paper
•Bowl
•Salad Bowl
•Deep Plate
Cooking Steps
1
- Preheat the oven to 200°C. In a pot or saucepan, boil plenty of water for the bulgur and crumble in the stock cube (see pantry for amount).
- Boil the bulgur 8 - 10 minutes, then drain it into a sieve and rinse off with cold water.
- Cut the carrot in half lengthways and cut it into strips. Slice the courgette into rounds of no more than 0.5cm thick.
- Grate half of the garlic into a bowl, then mix with the BBQ spice rub* and a drizzle of olive oil.
*Take care, this ingredient is spicy! Use as preferred.
2
- Transfer the courgette and carrot to a parchment-lined baking sheet. Drizzle over the herbed oil and season with salt and pepper. Toss well to coat. Roast in the oven for 20 - 25 min.
- Grate the rest of the garlic, then put it in a tall container with three-quarters of the basil and the extra virgin olive oil (see pantry for amount). Use an immersion blender to process into a smooth dressing. Season with salt and pepper to taste.
- In the meantime, heat a clean frying pan over high heat and toast the pistachios for 1-2 minutes. Remove from the pan and set aside.
3
- Crumble the feta into a bowl and add the greek yoghurt. Season with salt an pepper to taste.
- Roll the pomegranate over the countertop to release the seeds, then cut it open and scoop the seeds out.
- In a salad bowl, mix the freekeh with the baby spinach and the basil dressing.
4
- Serve the freekeh salad on deep plates.
- Serve the roast carrot and courgette on top.
- Divide the feta yogurt on the salad.
- Garnish with the pomegranate, basil creme and the rest of the basil.
