Chicory and radicchio filled with quark and pickled mushrooms
A salad fit for the ladies of the official »Bridgerton« cookbook.
Tomato & Bulgur Platter
Stevan Paul's favourite recipe from his cookbook 'Simple & Clever Cooking. Less is more'.
The Tomato Bulgur Platter is from Stevan Paul's award-winning cookbook Simple & Clever Cooking.
| Ingredients (2 servings) | ||
|---|---|---|
| 250 | g | large beefsteak tomatoes |
| pinch(es) | salt | |
| 1 | handful | garlic |
| 400 | ml | vegetable stock |
| 20 | g | tomato paste |
| 1/2 | teaspoon(s) | sweet paprika powder |
| 200 | g | bulgur |
| 20 | g | butter |
| 1 | pitta bread, wholemeal | |
| 4-6 | small cherry tomatoes | |
| 6 | mild green long Romano peppers, or 3 green bell peppers, deseeded and cut into strips | |
| 1 | small white onion | |
| 2 | stalk(s) | parsley |
| 200-300 | g | feta cheese, drained |
| pitted black olives to taste | ||
| freshly ground black pepper | ||
- Cut the large tomatoes into quarters lengthwise, remove the seeds and insides with a spoon and press through a sieve, collecting the freshly pressed tomato juice.
- Roughly dice the tomato quarters and season with salt. Peel the garlic, grate finely and bring to the boil in a pan with the tomato juice, stock, tomato paste and paprika powder. Add the bulgur and bring to the boil. Add the diced tomato quarters along with the butter, cover and cook for 3 minutes. Then remove from the heat and leave to swell for 15 minutes, covered.
- Warm the pitta bread in the oven at 80 degrees. Halve the small tomatoes and salt them. Heat 4 tbsp olive oil in a frying pan, add the peppers and fry over a gentle heat for 8-10 minutes until soft. Finally add the tomato halves and fry for 2-3 minutes.
- Peel the onion and cut into thin rings, chop the parsley finely.
- Stir the bulgur and season with salt, then put on a platter. Serve with feta cheese, vegetables and onion rings alongside. Sprinkle with parsley. Add the olives. Drizzle with olive oil, pepper and serve.
Tip:
Serve with tzatziki or sour cream on the side.
