Can you believe that we already had the first day of snow here in Copenhagen two days ago?! It’s crazy, isn’t it? Time is flying so fast, and the upcoming winter reminds me that it has been more than a year now, that I am doing this blogging thing, and I am still having a blast 🙂 I simply love how this blog makes me explore new ingredients and new recipes, how much I learn about food, photography and also about writing. The increasing success (at least if you count success in terms of followers) of this blog and the fun I have while standing in the kitchen preparing the food for a new post always make it an easy choice to continue 😉
This week’s recipe can give you the vitamin boost you were looking for in order to prepare for the upcoming winter. This vegan bulgur salad tastes quite exiting with all the different ingredients. Especially the fresh mint and the pomegranate seeds give the salad a sort of unusual but definitely fresh touch – just perfect for those cold and dark days that make you miss summer with all its fruits 😉
Ingredients (serves 1):
100 g bulgur
100 ml vegetable broth
1 large spring onion
10 cm piece of a cucumber
3 snack bell peppers
1 tbsp coarsely chopped fresh mint
3-4 tbsp pomegranate seeds
Vinegar, olive oil, salt, pepper
Bring the broth to the boil (alternatively bring 100 ml water to the boil and dissolve some instant vegetable broth in it). Add the bulgur and take off the heat, set aside so the bulgur can soak the remaining water. Wash all the vegetables.
Chop the spring onion finely and cut the snack peppers into thin slices. Cut the cucumber twice lengthwise and then into thicker pieces (slices thereof) orthogonal to the direction of growth. Chop the mint coarsely and add everything, including the pomegranate seeds to the bulgur. Mix well together and season with salt, pepper, a bit of vinegar and a bit of olive oil.