Bulgur and Pumpkin Salad

A light salad with an autumn touch!

Details

  • Preparation Time: 25 minutes
  • Cooking Time: 12 minutes
  • Difficulty: 1
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 300 g Bulgur

  • 400 g Pumpkin, raw

  • 1 piece Bell pepper, red, fresh

  • 1 piece Onion, raw

  • 1 pod Garlic, fresh

  • 0.5 teaspoons Spices, cumin, seeds

  • 1 piece Chili peppers, red chili, dried

  • 1 spoon Vinegar, red wine

  • 1.5 spoons Oil, olive

  • 0.5 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 4 pods Parsley, fresh

Steps

  1. Place a larger pot with 400 ml of salted water on the stove and wait for it to boil. Rinse the bulgur in a colander under running water, drain well, then transfer it to a separate bowl. Pour the boiling salted water over it and let it sit for about 20 minutes until the grains swell and soften.

  2. Meanwhile, cut the pumpkin flesh into smaller cubes, dry them with a kitchen towel, and season with salt and pepper to taste. Peel and finely chop the garlic and onion. Finely chop the chili as well. Wash the bell pepper, cut it in half, remove the stem and seeds, and slice it into pieces.

  3. Place a larger pan on the stove and heat it up, then add the oil. Quickly sauté the onion and garlic until fragrant. Add the pumpkin, bell pepper, chili, and cumin, then pour in 150 ml of water and cook for about 8 minutes. Stir occasionally while cooking.

  4. Thoroughly wash the parsley, shake it dry, and chop it. Transfer the bulgur and vegetables to a larger salad bowl and mix well. Season with vinegar, olive oil, salt, and pepper to taste. Mix the salad well, garnish with chopped parsley, and serve.

Nutrition Information (Per 100g)

  • Calories: 144.5 kcal
  • Fat: 1.84 g
    • Saturated Fat: 0.1 g
  • Carbohydrates: 28.37 g
    • Sugars: 1.84 g
  • Protein: 4.3 g
  • Fiber: 6.25 g

Advice

The salad can also be seasoned with lemon juice.