Filter
Reset
Sort ByRelevance
TSMOM
Bulgarian salad with mozzarella and pomegranate
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the bulgur according to the instructions on the package and let it cool on a plate.
-
Blanch the peas in boiling water with a pinch of salt and rinse under cold water. Beat the seeds from the pomegranate with a spoon using a spoon. Remove the white pieces that might come along.
-
Spoon the bulgur, peas and fresh mint through the pomegranate seeds. Beat a dressing of olive oil and lemon juice and season with salt and pepper.
-
Scoop the dressing through the salad and let it infuse for about 10 minutes. Meanwhile, tear the basil leaves and scoop with the mozzarella just before serving the salad. Garnish with a lemon wedge.
-
15 minLunchmedium sized egg, tap water, unsalted butter, fresh basil, chilled hüttenkäse cheese, romatomat,omelet with hüttenkäse and basil
-
15 minLunchcucumber, Tortilla wraps, cream cheese natural, warm smoked salmon steak, cress,wraps with warm smoked salmon
-
15 minLunchtuna salad, water, firm dark multigrain bread, young leaf lettuce with arugula, Roast beef, capers,open hearty dark multigrain sandwich roast beef tuna
-
10 minLunchcottage cheese, Apple, banana, squeezed orange, Goji berries, linseed, chia seed, sunflower seeds, nut mix,super breakfast
Nutrition
525Calories
Fat22% DV14g
Protein36% DV18g
Carbs26% DV78g
Loved it