Bulgur with spinach and tomato

Heat 1½ tablespoon of olive oil in a pan and gently fry the finely chopped garlic. Stir in the bulgur and cook for 1-2 minutes with a gentle heat until the granules shine. Pour 450 ml of water and add some salt. Boil the bulgur covered over soft heat in 10-12 minutes until tender.

Cut the red onion into thin wedges and wash the fresh spinach. Meanwhile, heat 1½ tablespoon of olive oil in a stir-fry stir-fry with the wedges for 2 minutes. Spoon the spinach with the finely chopped oregano by hand and let the leaves shrink slightly.

When the spinach has half shrunk, put the snoepto through it and heat it all for 3-4 minutes on moderately high heat until you open it.

Cut the goat cheese slices into pieces. Serve the bulgur with the spinach and the to it. Sprinkle the goat's cheese over it.