Red Pepper Bulgur Salad with Carrots

Ingredients

• 500 ml vegetable broth
• 1 tsp Sweet paprika powder
• 200 ml tomato juice
• Salt
• Pepper
• 250 g bulgur
• 8 carrots
• 1 tbsp honey
• 1 tsp coriander seeds
• 2 tbsp lemon juice
• 1 yellow bell pepper
• 1 red bell pepper
• chili flakes
• 10 g parsley (0.5 bunch)
• 20 g chives (1 bunch)
• 1 tbsp Apple cider vinegar
• 2 tbsp olive oil

Instructions

1. 1.

   Bring 400 ml broth, paprika powder and tomato juice to a boil. Season with salt and pepper. Add bulgur, cover and simmer on low for about 12 minutes until it has absorbed all liquid. If needed, add more broth; the mixture should be fully soaked by the end of cooking. Remove from heat and let cool uncovered.

2. 2.

   While the bulgur cooks, wash, trim and halve the carrots lengthwise. In a hot pan, sauté the carrots with honey for 2–3 minutes over medium heat, stirring occasionally. Crush coriander seeds in a mortar.

3. 3.

   Add the remaining broth and lemon juice to the carrots. Season with salt, crushed coriander and chili flakes, cover and steam for 5–6 minutes until the liquid has evaporated completely.

4. 4.

   Wash, halve, trim and dice the bell peppers. Wash herbs, shake dry. Remove parsley leaves from stems and roughly chop; slice chives into fine ribbons.

5. 5.

   Fold pepper cubes, herbs, vinegar and oil into the bulgur and adjust seasoning. Divide into serving bowls and serve with the carrots.