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Ingredients
Bulgur and Veggie Base
- 1000 g water
- 1 tsp fine sea salt
- 10 g olive oil
- 170 g bulgur wheat
- 300 g aubergine, cut in pieces (2 cm)
- 300 g peppers, red and yellow, cut in pieces (3 cm)
Flatbread
- 50 g olive oil, plus extra for drizzling
- 120 g water
- 270 g plain flour, plus extra for dusting
- 1 tsp baking powder
- 1 tsp fine sea salt, plus 1 tsp coarse sea salt for sprinkling
- 1 Tbsp mixed seeds (nigella seeds, cumin seeds, sesame seeds), for garnishing
Bulgur Salad
- 25 g fresh parsley leaves
- 10 g fresh mint leaves
- 1 garlic clove
- 30 g lemon juice
- 20 g olive oil
- 1 tsp fine sea salt
- 4 pinches ground black pepper
- 100 g cucumber, cut in pieces (3 cm)
- 100 g peppers, yellow and red, cut in pieces (3 cm)
- 100 g plum tomatoes, quartered
Porridge with Dates and Pistachios
-
30
g pistachio nuts, unsalted, shelled
or blanched almonds - 100 g pitted dates
- 900 g milk
- 40 g caster sugar
- ½ tsp ground cardamom
- 150 g rolled oats
Aubergine Spread
- 20 g fresh parsley leaves, plus extra for garnishing
- 2 garlic cloves
- 40 g olive oil, plus extra for drizzling
- 70 g tahini
- 5 g lime juice
- ½ tsp ground cumin
- 1 tsp smoked salt
Pepper Spread
- 40 g olive oil
- 100 g onions, quartered
- 100 g raw cashew nuts
- 5 g lime juice
- ¾ tsp fine sea salt
- 1 tsp hot paprika
- Nutrition
- per 1 portion
- Calories
- 3142.2 kJ / 751 kcal
- Protein
- 19.5 g
- Carbohydrates
- 88.7 g
- Fat
- 38.3 g
- Saturated fat
- 7.1 g
- Fiber
- 10.8 g
- Sodium
- 1738.5 mg
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