Lena from . „Mein leckeres Leben“ reveals how to prepare this oriental dish as a main course.
And this is how you make tabbouleh
INGREDIENTS
Taboulé (for 4 portions)
200 g bulgur wheat
1 cucumber
3–4 ripe tomatoes
1/2 bunch spring onions
1/2 bunch parsley, freshly chopped
1/2 bunch basil, freshly picked
1 lemon, juice
4–5 tablespoons olive oil
1 teaspoon organic honey
1 teaspoon Dijon mustard
1 clove garlic, finely chopped
2 sweet potatoes
1 goat cheese log
2–3 tsp organic honey
Freshly picked thyme
50 g pine nuts
A little olive oil
Salt and pepper, freshly ground
PREPARATION
bulgur salad
Bring the bulgur to a boil in a pot with twice the amount of water and a little salt, then simmer gently over medium heat for about 15 minutes until the bulgur is cooked.
Transfer the bulgur to a large bowl and let it cool completely.
Dice the cucumber and tomatoes, finely slice the spring onion, and add everything to the bulgur. Mix the lemon juice with olive oil, honey, mustard, and garlic. Pour the marinade over the bulgur salad. Season everything well with salt and pepper and finally stir in the freshly chopped parsley and basil.
Sweet potato coins
Peel and slice the sweet potato. Spread out on a baking sheet. Brush with a little olive oil and season with salt and pepper.
Bake in the oven at 180°C for about 10 minutes.
Slice the goat cheese roll and place a piece of goat cheese on each sweet potato slice. Drizzle with honey and season with thyme and pepper. Finally, sprinkle the pine nuts on top. Bake the slices for another 8-10 minutes.
Serve the bulgur salad with the baked sweet potato slices.
