Fruity bulgur salad with pomegranate

Fruity bulgur salad with pomegranate: a fresh salad with bulgur wheat, cucumber, parsley, mint, lime and olive oil – aromatic, light and quick to make.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 250 kcal per serving
• Protein: 6 g
• Fat: 8 g
• Carbs: 38 g

Ingredients

• 200 g bulgur wheat
• 1 pomegranate
• 0.5 cucumber
• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 bunch of fresh parsley
• 1 bunch of fresh mint

Method

You’ll need: chopping board · knife · mixing bowl

1. Pour hot, lightly salted water over the bulgur, cover and leave it to swell until soft. Then fluff it up with a fork and let it cool.
2. Halve the pomegranate and remove the seeds. Halve the cucumber lengthways, remove the soft centre and finely dice the firm part.
3. Wash the parsley and mint, dry them well and chop them finely.
4. Mix the bulgur with the cucumber, pomegranate seeds, parsley and mint in a bowl. Add the olive oil and lime juice and season everything with salt and pepper.
5. Leave the salad to stand briefly, so the flavours come together.

Good to know

A salad like this brings instant freshness to the table. It's uncomplicated, juicy and just right when you want something light with lots of flavour.

Swaps

Bulgur → quinoa (gluten-free, a little more protein). Lime juice → lemon juice (just as fresh, provides vitamin C). Parsley → coriander (aromatic, also contains plant compounds). Olive oil → avocado oil (mild, with monounsaturated fatty acids).

Allergens

Contains gluten (bulgur wheat). Small portions with finely chopped herbs work well for children, and during pregnancy the salad is fine as long as all the ingredients are washed thoroughly.

Dairy-free recipes