Bulgur salad

20 minutes

simple

Ingredients

Hinweis

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500 ml vegetable broth
1 tsp tomato puree
200 g bulgur
2 bunch radishes
1 piece cabbage turnip
1 bunch spring onions
200 g Emmentaler AOP
1 piece lemon
2 tbsp vinegar
5 tbsp olive oil
2 tbsp Dried cranberries
As required: salt, pepper

Star of the dish

Emmentaler AOP Réserve/Surchoix

Preparation

Bring to the boil the stock together with the tomato puree, stir in the bulgur, leave for about 15 minutes to absorb the liquid. Let it cool.

Cut the radishes into quarters, the kohlrabi into small cubes and the spring onions (white and green parts) into rings. Cut the Emmentaler AOP into sticks.

Squeeze the lemon. Combine the lemon juice, vinegar, oil, salt and pepper to make a dressing. Mix all the remaining ingredients together with the dressing.

«Enjoy your meal»

«Finely sliced Emmentaler AOP Cave-aged is best eaten in a “Caveman” cheeseburger: with a light spelt bun and a slice of tomato, some fried onions and a spoonful of crème fraîche.»

Monika Bösch, Cheese Sommelière, GenussImpuls GmbH

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Main course

Bulgur salad

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