It's monday! Meaning the start of a new week full of new opportunities! The week started good with an inspirational meating at the office today. For dinner I decided to make a bulgur salad as the weather is still good here in the Netherlands and I felt like participating in meat free monday! So a vegeterian bulgur salad it is. Super simple, but tasty and made extra so I have a healthy lunch tommorow!
Scroll down for the Dutch recipe
English recipe:
Duration: 20 minutes
The ingredients for 2 servings:
- 150 g bulgur
- 1 eggplant
- 200g Italian wok vegetables mix
- 1 garlic clove
- 100 g feta cheese
- 2 tbs fresh chopped parsley
- 1 tbs balsamic vinegar
- Salt & Pepper
- Olive oil
- Extra virgin olive oil
What you do:
- Cook the bulgur as indicated on the package.
- Cut the eggplant into 1 cm cubes and fry in 2 tablespoons olive oil with 1 crushed garlic clove over high heat. After 1 minute add the wok vegetables mix and fry for 5 minutes until the eggplant is tender.
- Meanwhile, mix 1 tablespoon balsamic vinegar and 2 to 3 tablespoons extra virgin olive oil with the freshly chopped parsley.
- When the vegetables and bulgur are cooked mix together and stir the dressing through. Bring to taste with salt and pepper, garnish with some parsley and crumble over the feta cheese.
Tip: I have made two servings today so I have the rest for lunch. Just keep in your refrigerator and add a few cherry tomatoes.
Enjoy!
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Nederlands recept - Vegetarische Bulgur Salade:
Tijd: 20 minuten
De ingrediënten voor 2 porties:
- 150 g bulgur
- 1 aubergine
- 200 g Italiaanse wokgroenten
- 1 teentje knoflook
- 100 g feta kaas
- 2 el vers gesneden peterselie
- 1 el balsamicoazijn
- Zout & Peper
- Olijfolie
- Olijfolie extra vierge
- Kook de bulgur zoals aangegeven op de verpakking.
- Snijd de aubergine in blokjes van 1 cm en bak in 2 eetlepels olijfolie met 1 geperst teentje knoflook op hoog vuur. Voeg na 1 minuut de wokgroenten toe en bak 5 minuten totdat de aubergine gaar is.
- Meng ondertussen 1 eetlepel balsamicoazijn met 2 tot 3 eetlepels extra vierge olijfolie en de peterselie.
- Wanneer de bulgur en groenten gaar zijn meng je dit door elkaar heen en roer je de dressing erdoorheen. Breng eventueel op smaak met zout & peper, garneer met nog wat peterselie en verkruimel de feta kaas eroverheen.
Tip: Ik heb 2 porties gemaakt vandaag zodat ik de rest morgen voor de lunch heb. Gewoon in de koelkast bewaren en een paar cherrytomaatjes toevoegen.
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