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.
-
80 minLunchbanana, Kiwi, strawberries, press orange, mango,fresh mango smoothie
-
30 minLunchmedium sized egg, semi-skimmed milk, traditional olive oil, Tuscan sausages, lemon, cavolo nero - palm cabbage, hummus spicy,omelette with minced meat and cavolo nero
-
15 minLunchbrown baguette, panini, rolling brown bread, cream cheese natural, pouring syrup, smoked meat,cream cheese smoke toast
-
45 minLunchonion, Red pepper, green pepper, Red pepper, romatomatics, Serrano ham, oil, garlic, salt and freshly ground pepper, eggs (M),piperade (stewed vegetables with egg and raw ham)
Nutrition
525Calories
Fat22% DV14g
Protein36% DV18g
Carbs26% DV78g
Loved it