NutriScore - Bulgur gekookt - Garnalenspiezen met Mediterraanse bulgursalade
with roasted vegetables, yoghurt & fresh herbs
Bulgur is gemaakt van gebroken tarwekorrels die eerst gestoomd en gedroogd worden. Het resultaat is een volkoren product vol vezels, ijzer en B-vitaminen.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 sprig
Fresh rosemary
¼ piece
Eggplant
½ piece
Onion
½ piece
Garlic
½ piece
Romano pepper
½ sachet(s)
Dried oregano
80 g
Shrimp
(Contains Crustaceans)
½ g
Nutri-Score
65 g
Red cherry tomatoes
25 g
Organic full-fat yogurt
(Contains Milk)
Not included in your delivery
2 teaspoon
Balsamic vinegar
½ tablespoon
[Plant-based] butter
2.75 tablespoon
Olive oil
175 milliliters
Low sodium vegetable stock
½ teaspoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°. Prepare the stock. Pull the lower leaves off the sprigs of rosemary and finely chop. Leave some of the leaves on the sprigs and set aside. Cut the eggplant into 1/2 cm thick slices and slice the onion into half rings. Press or mince the garlic. Cut the romano pepper in half lengthwise and remove the seeds. In a bowl, mix the garlic and shrimp with 1 tsp oregano per person and a drizzle of olive oil. Season with salt and pepper, cover the bowl and set aside.
In another bowl, mix 1 1/2 tbsp olive oil per person and half the balsamic vinegar with half of the chopped rosemary and some salt and pepper. Spread the eggplant over a parchment-lined baking sheet and drizzle over three quarters of the rosemary oil. Spread the romano pepper and onion over another parchment-lined baking sheet and drizzle over the rest of the rosemary oil.
Roast the eggplant in the oven for 18 – 20 minutes. After 12 minutes, turn the eggplant over and put the romano pepper and onion in the oven.
While the vegetables are in the oven, heat the butter in a pan with a lid over medium heat. Fry the rest of the rosemary for 1 minute, then pour in the bulgur and stir until it's coated in the butter. Add the stock and boil the bulgur with the lid on for 10 - 12 minutes, stirring regularly. Cut the cherry tomatoes in half. Put the yoghurt in a small bowl and mix with the extra virgin olive oil, 1/2 tsp oregano and some salt and pepper.
Thread the shrimp onto the sprigs of rosemary. Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the shrimp skewers and cherry tomatoes for 3 – 4 minutes, then take the shrimp skewers out of the pan. Deglaze the cherry tomatoes with the rest of the balsamic vinegar and fry for another 2 – 3 minutes. Stir the tomatoes through the bulgur.
Serve the bulgur onto plates alongside the roasted vegetables. Serve with the shrimp skewers and garnish with the yoghurt sauce.