- 20 min
Perfect as an accompaniment to a barbecue or as a quick lunch
1. Prepare the bulgur with the NATURATA vegetable bouillon according to the packet instructions. Leave to cool.
2. Toast the pine nuts in a frying pan without using oil.
3. Cut the large basil leaves and the sun-dried tomatoes into juliennes. Wash the rocket and set aside.
4. Combine bulgur, tomatoes, pine nuts and basil.
5. Season with NATURATA olive oil, NATURATA balsamic vinegar, salt, pepper and thyme.
6. Lastly, stir in the rocket and garnish with the small basil leaves.
This recipe was provided to us by: NATURATA AG