Bulgur and lentil salad
served with massaged kale, lemon and a rich salad
The kale is softened by massaging it with lemon and is accompanied by a delicious salad consisting of coleslaw, red onion, sun-dried- and fresh tomatoes and a peanut-dressing.
tree nut, wheat, peanut, gluten, mustard
Sun dried tomatoes
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
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 then cut them into strips. Grate the cabbage. Cut the onion into strips. Cut the olives into small pieces. Cut the cherry tomatoes in halves. Mix the ingredients and set aside.
For the dressing: add 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 glass. Whisk until smooth. Season to taste.