Goat's Cheese Bulgur Bowl with Zhoug & Pecans
with sweet potato, dill & spinach
Zhoug is an herby chili sauce, originally from Yemen and now popular across the Middle East. Made with cilantro, jalapeños, garlic and other spices, it adds a spicy kick to your dish!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 g
Sweet potato
25 g
Goat's Cheese
(Contains: Melk (inclusief lactose), May contain traces of allergens, Melk (inclusief lactose))
65 g
Baby spinach
25 g
Zhoug
10 g
Chopped pecans
(Contains: Noten, Pecannoten)
½ piece
Onion
½ sachet(s)
BBQ spice rub
½ piece
Courgette
50 g
Bulgur
(Contains: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver, May contain traces of allergens, Tarwe, Gluten)
½ piece
Yellow carrot
2.5 g
Fresh dill
(Contains: Selderij, May contain traces of allergens)
Not included in your delivery
1 tablespoon
Olive oil
½ piece
Low sodium mushroom or vegetable stock cube
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Peel or thoroughly wash the sweet potato, then dice it.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the sweet potato for 17 - 21 minutes, covered.
- Add the BBQ rub* and fry for 1 more minute, then set aside and allow to cool.
*Take care, this ingredient is spicy! Use as preferred.
- Weigh the bulgur. Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the bulgur for 10 minutes or until done, then drain and set aside.
- Meanwhile, chop the onion and grate the carrot.
- Slice the courgette into crescents and finely chop the dill.
- Heat a large clean frying pan over high heat and toast the pecans until golden-brown, then remove from the pan and set aside.
- Heat a drizzle of olive oil in the same pan over medium-high heat. Fry the onion with the courgette for 5 - 7 minutes.
- Transfer everything except the pecans, the cheese, the dill and the zhoug* to a large salad bowl.
*Take care, this ingredient is spicy! Use as preferred.
- Drizzle with extra virgin olive oil as preferred and add half of the dill.
- Season with salt and pepper, then toss well to combine.
- Serve the salad on deep plates and crumble over the cheese.
- Drizzle with the zhoug, then garnish with the pecans and the rest of the dill.
