Bulgur and lentil salad

served with massaged kale, lemon and a rich salad

The kale is softened through massaging it with lemon and is accompanied by a delicious salad consisting of cabbage, red onion, sun-dried- and fresh tomatoes and a peanut-dressing.

Vegan

Preparation time:

35 min.

Difficulty level:

Easy

Allergens:

wheat, peanut, gluten, mustard

Utensils:

(Hand) blender

Ingredients

Bulgur

Cooked lentils

Kale

Lemon

Arugula

Red cabbage

Red onion

Manzanilla olives

Cherry tomatoes

Sun-dried tomatoes

Peeled peanuts

Balsamic vinegar

Garlic

Mustard

Fresh parsley

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3205
766
26
4
115
25
29
34
0
388

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Cook the bulgur in plenty of boiling water for about 10 minutes until tender. Drain and set aside.

Wash the vegetables. Chop the kale and mix it with the juice of half a lemon and 1 tablespoon of olive oil. Massage the kale by pressing it with your hands a few times until it softens. Set aside.

Soak the sun-dried tomatoes for 3 minutes in hot water and cut them then into strips. Grate the cabbage. Cut the onion into strips. Cut the olives into small pieces. Cut the cherry tomatoes in half. Mix the ingredients and set aside.

For the dressing: place the balsamic vinegar, the juice of the remaining lemon, the peeled garlic, the mustard, the parsley, the peanuts (reserve some for decoration) and 2 tablespoons of water in a mixing jar. Blend everything with a hand blender to a smooth sauce. Season to taste.

Drain and wash the lentils. Mix the lentils with the bulgur and place it on one third of the plate. On the second third, add a base of arugula topped with the red cabbage. Use the remaining space to plate the kale. Finish the dish with the dressing and the remaining chopped peanuts.