Kirschmichel – German Cherry Bread Pudding
DNutri-Score
- Calories
- 191.3 kcal
Bulgur Salad
Bulgur salad with cucumber, tomatoes, red pepper and spring onions. Parsley, mint, lemon juice and tomato purée add fresh, savoury flavour.
STEP BY STEP
Let's make something delicious.
- 01
Bring the vegetable stock and half the olive oil to the boil in a saucepan. Add the bulgur and let it absorb the liquid over a low heat for about 20 minutes. Fluff occasionally with a fork.
- 02
Meanwhile, trim or peel the cucumber, tomatoes and pepper as appropriate, then dice very finely (approx. 0.5 cm). Wash, trim and chop the spring onions. Wash the parsley and mint, shake dry, pick off the leaves and chop finely. Halve the lemon and squeeze out the juice.
- 03
Mix the bulgur with the prepared vegetables, chopped herbs, hot paprika, tomato purée and remaining olive oil.
- 04
Leave the bulgur salad to stand for about 10 minutes. Season to taste with salt, pepper and lemon juice.
- 05
Serve the bulgur salad with fresh bread or a dip, if desired.
Nutrition & sources
Publisher: meala GmbH
Nutrition based on BLS & additional sources. per serving
Nutrition is calculated from ingredient quantities and linked food composition data, per serving. Sources include the German Nutrient Database (BLS) and additional sources. Estimated quantities, product differences and preparation can affect actual values. Cooking losses and water absorption are not modelled separately. Missing values are left unspecified. Values are calculated estimates, not laboratory measurements.
Sources: BLS, additional food databases.
Nutrients
per serving- Energy
- 401.5 kcal
- Protein
- 10.9 g
- Carbohydrates
- 50.7 g
- Fat
- 14.9 g
- Fibre
- Not available
All nutrients & DGE guidance
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