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Boulgour salad with dried tomatoes and herbs

Method


Pour water over the Boulgour in a bowl and let it swell for about 1 hour. Then rinse briefly and drain. Line a baking sheet with a baking paper and preheat the oven to 130 degrees. Sprinkle the pumpkin seeds and almond sticks (or Madel leaves) on the baking sheet and roast in the oven for about 10-15 minutes. Then let it cool down. Cut the tomatoes into small strips – leave a few. Cut the herbs. Put the Boulgour with all ingredients in a bowl and mix until all is mixed well.

Rapunzel Products


420130 Boulgour
1204145 Dried tomatoes in olive oil
600940 Pumpkin kernels roasted
201555 Almond sticks
1204255 Capers in brine
1200135 Atlantic sea salt fine
1001040 Olive oil Crete P.G.I. extra virgin
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