Description
Interesting mix of bulghur with a slight nutty flavor avocado, complemented by a sweet and sour pomegranate seeds and spicy and creamy dressing. This dish is not only beautiful and delicious but also rich in vitamins, fiber and complex carbohydrates! Perfect for a light lunch or dinner!
Ingredients
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Milk
1 l
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Sourdough
1 pack
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Bulgur
0.5 cup
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Paprika sweet
1 tsp
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Lettuce
4 piece
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Garnet
0.5 piece
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Avocado
0.5 piece
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Yogurt
4 Tbsp
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Mustard
1 tsp
Cooking
The day before prepare the salad you need to cook the yogurt. This milk slightly warmed, remove from heat and pour the yeast TM "Oursson" for yogurt. Stir thoroughly for 2 minutes to dissolve the sourdough (the spoon before doing this you must pour over boiling water!!!) As you can see, to make yoghurt at home - easier than you think!
Next you need to leave the yogurt for fermentation for 8-10 hours. This can be done with the help of an electric noisy, metal thermos, or, as in my case, the yogurt maker, thermos "Oursson". In yogurt maker thermos to pour the boiling water and immerse in a container with milk. Then tightly replace the cap on the thermos and leave for 8 hours. The finished yogurt needs to cool in the fridge for at least 4 hours.
Go directly to the preparation of the salad. Bulgur pour 2/3 Cup of water, add the paprika and some salt. Put on medium heat and bring to a boil. Reduce the heat to minimum and cook under a lid for 15 minutes. If the water evaporate before bulgur is cooked, add a little more water.
While the bulgur is cooking, prepare remaining ingredients. Lettuce rinse and dry well.
Pomegranate peel and films.
Avocado peeled, cut in half lengthwise. Then not cut very thin wedges. Sprinkle with lemon juice to avocado not darkened.
For the filling: mix the yogurt with Dijon mustard. Season to taste with salt and freshly ground black pepper.
When the bulgur is ready, spread on a flat plate and cool down completely. You can then begin to assemble the salad. In a large flat dish spread half of the bulgur as shown in the photo.
Further, one of lettuce cut stem. Put a round lettuce leaf on a plate just above the bulgur. This will be the crown of the tree. The second lettuce leaf and the stem from the first sheet to break it into not too small pieces. Lay them on top of the first lettuce. On top of wedges of avocado to create the trunk and branches of a tree, as shown in the photo.
On top of the "crown" carefully add the drops of yogurt filling and place pomegranate seeds. Also, the refills make "clouds" as shown in the photo. Similarly, make a second batch.
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