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Bulgur wheat tabbouleh with hummus
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 572
  • Fat about 29g
  • Carbohydrates about 58g
  • Protein about 17g
This is needed
This is needed for 4 people
Bulgur wheat
  • 1 tbsp olive oil
  • 150 g bulgur
  • 0.5 tsp salt
  • 4.5 dl water
Tabbouleh
  • 3.5 tbsp apple vinegar
  • 4 tbsp olive oil
  • a little pepper
  • 0.5 tsp salt
  • 250 g green asparagus, thinly sliced
  • 1 bunch flat-leaf parsley, finely chopped
  • 200 g celery, diagonally sliced
  • 0.5 bunch peppermint, finely chopped
Hummus
  • 1 tin chickpeas (approx. 400 g), rinsed, drained
  • 1 garlic clove
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 0.25 tsp ground cumin
  • 0.5 tsp salt
  • a little pepper
To serve
  • 2 pita breads
  • 1 tbsp olive oil
  • 1 burrata (150 g)
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And that's how it's done
And that's how it's done
Bulgur wheat
Heat the oil in a pan. Add the bulgur wheat, sauté for approx. 2 mins. while stirring. Pour in the water, cover and simmer for approx. 12 mins., season with salt.
Tabbouleh
Combine the vinegar and oil in a bowl, season. Add the bulgur wheat, asparagus, celery and herbs, mix.
Hummus
Puree the chickpeas with the garlic, lime juice and oil, season.
To serve
Brush the pitas with oil. Brown for approx. 2 mins. on each side in a hot frying pan, remove and cut into pieces. Plate up the tabbouleh with the hummus, pita bread and burrata.