Bulgur with cauliflower and shrimps

Name: bulgur with cauliflower and shrimps
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: lemon; 20 g fresh mint; 400 g tastytom vine tomatoes; 1 el traditional olive oil; 1 el harissa spicy; 400 g chilled freshly floured rice; 250 g chilled bulgur quinoa mix; 2 toe garlic; 225 g raw and peeled pink shrimps from the freezer

Salad of bulgur, lemon, mint, tomato, harissa, cauliflower rice, quinoa and shrimps.

Ingredients

Directions

Clean the lemon. Grate the yellow skin of the half lemon and squeeze out the fruit. Cut the fresh mint into strips and the tomatoes into quarters.
Mix the lemon zest and lemon juice with the oil and the harissa into a dressing.
Mix in a bowl with the cauliflower rice and bulgur quinoa mix. Put the tomatoes on it.
Slice the garlic and mix with the rest of the harissa. Mix by the shrimp.
Heat a frying pan with non-stick coating and fry the shrimp in 2 min. Until done. Serve with the bulgar salad.