Bulgur Pointed Pepper Salad with Avocado and Onion-Yoghurt Dip
A fresh salad with cooked bulgur, roasted pointed peppers, caramelised onions and a mint yoghurt dip, served with avocado and spinach. Perfect for 2 to 4 people as a healthy meal.
Time
00:00:00
Covers
- 300 g Bulgur (Bulgur for cooking)
- 20 g Pistachios (Coarsely chopped, for filling the pointed peppers)
- 200 g Feta cheese (To crumble inside the pointed peppers)
- 10 g Mint/Parsley (Fresh, for dip and garnish)
- 2 pieces Lime (grown) (Use juice and zest)
- 200 g Yoghurt (For the mint yoghurt dip)
- 2 pieces Onion (Peeled and finely sliced)
- 2 pieces Avocado (Halved, stone removed and sliced)
- 100 g Baby spinach (Fresh, folded into the dip)
- 30 ml Sweet mustard (For the dressing)
- 24 g Balsamic glaze (To deglaze the onions)
- 8 g Seasoning mix "Hello Fiesta" (For seasoning the bulgur)
- 700 ml Water (For cooking the bulgur)
- 2 tbsp Olive oil (To drizzle over the pointed peppers and for the dip)
- 0 to taste Salt (For seasoning)
- 0 to taste Pepper (For seasoning)
Fill a small pot with 350 ml (for 2 people) / 470 ml (for 3 people) / 700 ml (for 4 people) boiling water. Add seasoning mix and salt, bring to a boil once. Stir in bulgur and simmer covered on low heat for about 15 minutes. Then remove pot from heat and let it stand covered for at least 10 minutes. (Bring water to the boil, then cook bulgur.)
Duration: 30m
Halve the pointed peppers, remove seeds and stalks. Place pointed peppers on a baking tray lined with baking paper and drizzle with 1 tbsp (for 2 people), 1.5 tbsp (for 3 people) or 2 tbsp (for 4 people) olive oil. Coarsely chop the pistachios. Crumble feta cheese with your hands into the pointed peppers. Sprinkle pistachios over. Bake in the middle of the oven for 15–20 minutes until the pointed peppers are soft. (Preheat oven to 220°C (conventional).)
Duration: 25m
Pluck leaves from parsley and mint and finely chop separately. Peel onion, halve and slice finely. Heat 1 tbsp (for 2 people), 1.5 tbsp (for 3 people) or 2 tbsp (for 4 people) olive oil in a small pan. Sauté onion strips on medium heat for 8–10 minutes until translucent. Deglaze with balsamic glaze and leave on the switched-off stove. (Slowly sauté onions until translucent.)
Duration: 15m
Wash the lime thoroughly and finely grate the zest. Cut lime into 6 (for 2 people), 6 (for 3 people) or 12 (for 4 people) wedges. In a large bowl, whisk together juice of 1 (2P), 1.5 (3P) or 2 (4P) lime wedges, 1 tbsp (2P), 1.5 tbsp (3P) or 2 tbsp (4P) olive oil, sweet mustard, salt and pepper. Fold in spinach. (Make dressing and fold in spinach.)
Duration: 10m
In a small bowl, mix creamy yoghurt with mint and a few drops of lime juice. Season with salt and pepper. Halve avocado, remove stone, scoop out flesh and slice crosswise. (Prepare fresh mint yoghurt dip.)
Duration: 10m
Mix bulgur with juice of 1 (2P), 1.5 (3P) or 2 (4P) lime wedges to taste, chopped parsley and 1 tsp (2P), 1.5 tsp (3P) or 2 tsp (4P) lime zest and place on deep plates. Arrange spinach salad, avocado, pointed peppers and caramelised onions on top and enjoy with mint yoghurt. (Arrange all attractively and serve.)
Duration: 5m
Done When
Recipe completed