Strawberry Tabbouleh
Strawberry tabbouleh is a fresh and flavorful twist on the classic Middle Eastern dish. It's made with bulgur wheat, chopped herbs, diced strawberries, cucumber, spring onions, mint, parsley and a lemon-olive oil dressing. The balance of sweet and savory flavors makes it a refreshing and light salad, perfect for a summer lunch or as a healthy side dish.
Kategorie: Salate
Quelle: www.loveandlemons.com
Ausrüstung
| Saucepan | |
| Mixing bowl |
Zutaten
| 27.7 g | Bulgur |
| 78.1 g | Wasser |
| 0.022 g | Nelken |
| 11.3 g | Frühlingszwiebeln |
| 75.7 g | Erdbeeren |
| 175 g | Salatgurke |
| 2.3 g | Minze |
| 7.8 g | Petersilie |
| 14.8 g | Olivenöl |
| 3.8 g | Rotweinessig |
| 18.8 g | Zitronen |
| 12.9 g | Zitronensaft |
| 1.2 g | Meersalz |
| 0.59 g | Pfeffer |
| 32.5 g | Feta-Käse |
15:00
|
25:00
|
40:00
|
Zubereitung
Rinse and drain the bulgur. Bring water to a boil, add the bulger, turn off the heat, cover and set aside for 25 to 30 minutes or until the liquid is absorbed. Stir in the garlic, fluff with a fork, and set aside to cool.
Thinly slice the green onions and add them to a large mixing bowl. Finely dice the strawberries and cucumbers and add them to the bowl. Add the cooled bulgur, mint, parsley, olive oil, vinegar, lemon zest and juice, salt, pepper, and feta and stir everything to mix well. Taste for seasonings and serve chilled or at room temperature.
The tabbouleh will keep covered, in the fridge for 3 days but it's best the day it's made.
Nährwertangaben
| Serviergröße: | 462 g |
| Brennwert: | 378 kcal |
| Verhältnis: | 0.8 |
| Kohlenhydrate: | 39.1 g |
| Fett: | 22.8 g |
| Eiweiß: | 13.7 g |
| gesättigte Fettsäuren: | 6.6 g |
| Natrium: | 854 mg |
| Zucker: | 4.4 g |