Salads and Dressings by DK

Author:DK
Language: eng
Format: epub
Publisher: DK Publishing
Published: 2017-05-17T04:00:00+00:00

2 Put the bulgur wheat into a large bowl and pour the stock over it so that it is just covered. Cover with plastic wrap and let sit for 8–10 minutes, then fluff up with a fork to separate the grains.

3 Stir the bulgur wheat into the pan with the eggplant and mix well. Taste and season as required. Stir in the hazelnuts and sprinkle over the pomegranate seeds.

Nutrition per serving

Energy

454cals (1891kJ)

Carbohydrate

59g

of which sugar

5g

Fat

20g

of which saturated

2g

Sodium

0.4g

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