Bulgur with Quorn

Ingredients

• 600 ml Vegetable Broth
• 300 g bulgur
• 2 red onions
• 250 g cocktail tomatoes
• 130 g sugar snap peas
• 2 lemons
• 60 g green olives
• 250 g Quorn (sliced, ready-made)
• 7 tbsp olive oil
• 2 tbsp freshly chopped parsley
• 1 tsp paprika powder (spicy)
• Salt
• pepper (ground)
• 0.25 head lettuce

Instructions

1. 1.

   Heat the broth in a pot, stir in bulgur, remove from heat and let it soak for about 30 minutes.

2. 2.

   Peel the onions, halve them and cut into thin strips. Wash the tomatoes and snap peas, halve the tomatoes. Squeeze one lemon, cut the other into wedges. Drain the olives and slice into rings. Cut the Quorn into small pieces and fry in a hot pan with 2 tbsp oil for 3-5 minutes. Whisk the lemon juice with the remaining olive oil, parsley, paprika, salt, and pepper to make a dressing. Combine the bulgur with tomatoes, olives, onions, snap peas, and Quorn in a large bowl. Toss with the dressing and let it rest briefly. Wash the lettuce, dry by spinning, and tear into pieces. Arrange on a large platter or flat plates. Top the salad with the bulgur mixture and garnish with lemon wedges.