Warm bulgur salad with pear


  • 1 Migo® pear

  • 250 g bulgur

  • 4 tbsp olive oil

  • 500 ml vegetable stock (using a cube)

  • 1 red onion

  • 2 cloves of garlic

  • 1 red pepper

  • 2 small carrots

  • 15 g flat-leaved parsley

  • 1 tsp cumin seeds

  • 2 tbsp tomato purée

  • 1 tsp hot (smoked) paprika

  • 2 tbsp red wine vinegar

Preparation method

  • Portions: 4

  • Preparation time: 35 minutes

  1. Mix the bulgur well with 2 tbsp of olive oil in a large bowl. Bring the vegetable stock to the boil and pour over the bulgur. Cover and leave to rest for 15 minutes.
  2. Meanwhile, dice the onion and finely chop the garlic. Dice the pepper and slice the carrot. Finely chop the parsley.
  3. Heat the remaining oil in a non-stick pan and fry the onion for about 3 minutes together with the carrot and the cumin seeds. Add the garlic and red pepper and cook for 3 minutes. Mix in the tomato purée, add the paprika and continue cooking for one minute.
  4. Add the vegetables to the bowl with bulgur and mix well.
  5. Slice the Migo® pear lengthways and spoon out the core using a melon scoop. Slice each half widthways into fine slices. Mix the pear, half of the parsley, plus the vinegar into the bulgur salad. Divide among your plates and sprinkle with the remaining parsley.