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Ingredients
- 4 Stängel frischer Koriander, Blättchen abgezupft
- 4 Stängel frische Petersilie, Blättchen abgezupft
- 300 g Rotkraut, in Stücken
- 60 g Äpfel, säuerlich, in Stücken
- 20 g Walnussöl
- 20 g Himbeeressig
- 240 g Orangensaft
- 40 g Preiselbeermarmelade
- 1 ¾ TL Salz und etwas mehr
- ¾ TL Pfeffer, frisch gemahlen
- 1 Msp. Kreuzkümmel, gemahlen
- 1 TL Honig
- 2 Knoblauchzehen, halbiert
- 1 EL Sonnenblumenkerne
- 280 g Wasser
- 100 g Bulgur
-
2
TL Gewürzpaste für Gemüsebrühe, selbst gemacht
or 1 Gemüsesuppenwürfel (für 0,5 l) - ½ TL Thymian, getrocknet
- 2 Rote Rüben, roh (Ø 5-7 cm)
- 1 Orange
- frischer Koriander, Blättchen abgezupft zum Dekorieren
- 160 - 200 g Feta, zerbröselt, nach Geschmack
- 2 EL Granatapfelkerne
- Nutrition
- per 1 Portion
- Calories
- 1619 kJ / 387 kcal
- Protein
- 14 g
- Carbohydrates
- 46 g
- Fat
- 16 g
- Fibre
- 8.2 g
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