Grilled vegetable salad
with yellow pepper, asparagus, zucchini and bulgur
The smoky flavour of the grilled vegetables in combination with the freshness of the aromatic herb oil give this dish a unique touch. The vegetables are accompanied by bulgur, which is quick and easy to prepare.
tree nut, wheat, celery, soya, gluten
Cayenne pepper powder
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Wash all the vegetables well. Remove the stem and seeds from the yellow pepper and cut it into large cubes. Cut the zucchini into slices. Remove the hardest part of the asparagus. Cut the onion into large pieces. Chop the mint and parsley. Squeeze the juice out of the lemon.
Dissolve the broth in a pot with plenty of boiling water. Cook the mung beans for 10 minutes in the broth. Add the bulgur and let it cook for another 5-7 minutes. Check if everything is ready, drain the water and set aside.
Place the yellow pepper, zucchini and asparagus in separate bowls and drizzle them oil. Season to taste. Cook each vegetable separately in a grill- or frying pan to make sure they are cooked the right time. Set aside.
Heat 1 tablespoon of oil in a frying pan and cook the onion for 5-8 minutes until golden brown. Set aside and mix it with the yellow pepper.
For the dressing: place the lemon juice, cayenne powder, garlic powder, parsley, mint and 2 tablespoons of oil in a bowl. Beat it with a fork until well-mixed.