Delicious Bulgur Salad

Ingredients

• 100 g bulgur
• 1 Hokkaido pumpkin (800 g)
• 4 tbsp olive oil
• Salt
• Pepper
• 3 red-fleshed apples
• 1 tsp butter
• 1 pinch whole cane sugar
• 1 handful lamb's lettuce (20 g)
• 1 handful parsley leaf (5 g)
• 0.5 lemon (juice)
• 250 g mozzarella (45% fat in dry matter)
• 1 heaping tbsp pistachio kernels (20 g)
• 4 tsp green pesto (5 g)

Instructions

1. 1.

   Soak bulgur for about 15 minutes in warm water. Meanwhile, clean, wash, halve, seed the pumpkin, cut into wedges and brush with 2 tbsp oil. Grill or cook in a hot grill pan on all sides for about 15 minutes over medium heat, seasoning with salt and pepper.

2. 2.

   Cook bulgur in boiling salted water for about 5 minutes; then drain and let it rest. Meanwhile peel, core and slice the apples. Heat butter in a pan. Sauté apple slices for about 3 minutes over medium heat, sprinkle with 1 pinch sugar and deglaze with 2–3 tbsp water. Stir occasionally and cook for another 2–3 minutes, then cool.

3. 3.

   Wash and dry lamb's lettuce and parsley.

4. 4.

   Mix bulgur with lemon juice and remaining oil, season to taste and serve as a bed on plates. Slice mozzarella in half and place the cut sides down on top. Arrange pumpkin, apples and lamb's lettuce around it. Sprinkle pistachios over the salad. Drizzle pesto over mozzarella and garnish with parsley.