Bulgur with Soy, Broccoli, and Cauliflower

Ingredients

• 500 ml vegetable broth
• 200 g spelt bulgur
• 100 g Dried Apricots
• 50 g sun‑dried tomatoes
• 200 g Broccoli florets
• 200 g cauliflower florets
• 80 g soy sprouts
• 50 g walnut kernels
• 1 handful parsley
• 2 sprigs Mint
• 3 tbsp Lemon juice
• 4 tbsp olive oil
• Salt
• Pepper

Instructions

1. 1.

   Heat about 400 ml of broth in a pot, stir in bulgur, remove from heat and let soak for about 30 minutes. Heat the remaining broth, pour over the apricots and tomatoes, let steep for about 10 minutes, then cool. Slice both into fine strips. Wash broccoli and cauliflower, blanch in salted water for about 5 minutes, shock in cold water, drain well and finely chop. Rinse soy sprouts and drain. Roughly chop walnuts.

2. 2.

   Wash parsley and mint, shake dry, pluck leaves and finely chop. Mix with lemon juice, olive oil, salt, and pepper, then combine with all prepared ingredients into the bulgur. Let infuse for about 20 minutes, taste again before serving.