Ingredients
4 servings
- 5 dl vegetable stock
- 1 tsp tomato puree
- 200 g bulgur
- 2 bunches of radishes
- 1 kohlrabi
- 1 bunch spring onions
- 200 g Emmentaler AOP
- 1 lemon
- 2 tbsp vinegar
- 5 tbsp olive oil
- Salt, pepper
- 2 tbsp dried cranberries
Preparation
-
Bring to the boil the stock together with the tomato puree, stir in the bulgur, leave for about 15 minutes to absorb the liquid. Let it cool.
-
Cut the radishes into quarters, the kohlrabi into small cubes and the spring onions (white and green parts) into rings. Cut the Emmentaler AOP into sticks.
-
Squeeze the lemon. Combine the lemon juice, vinegar, oil, salt and pepper to make a dressing. Mix all the remaining ingredients together with the dressing.
Bon
Appétit
Appétit
