TOMAMI BULGUR SALAD

#1, Würzstoff

meat

main course

medium

Klaus Breinig

INGREDIENTS FOR 4 PERSONS

For the bulgur salad
4 tbsp olive oil
½ bunch fresh mint
Sea salt
150g bulgur
Ground black pepper
2 tsp TOMAMI # 1
1 tbsp lemon juice from a fresh lemon
1/2 bunch of flat-leaf parsley
3 large beefsteak tomatoes, pitted with lid
100 g carrots
150 g cucumber
175 g black olives
1 tbsp TOMAMI Seasoning Sauce

Chicken breast fillets
2 skinless chicken breast fillets
2 tbsp TOMAMI # 1 (buy here)
1 tbsp TOMAMI Seasoning Sauce
Salt and pepper

INSTRUCTIONS

For the bulgur salad:
Bring 375 ml of salted water to the boil, pour in the bulgur and bring to the boil again. Cover and leave to soak for 15 minutes on the edge of the stove. If the water has not been completely absorbed, strain the bulgur in a sieve (alternatively steam in a steamer for 15 minutes). Pluck and chop the parsley and peel the carrots. Peel the cucumber, cut in half lengthways and remove the core. Dice the carrots and cucumber very finely. Mix the bulgur with the vegetables, lemon juice, salt, pepper and the chopped black olives.

Fill the tomatoes with the bulgur salad and heat in a grill or an oven at 180°C for about 10 minutes.

For the chicken breast fillets with TOMAMI marinade:
Mix the TOMAMI # 1, TOMAMI Seasoning Sauce and salt and pepper; brush over the chicken breast fillets. Leave to marinate for about 10 minutes. Slowly cook the fillets in a grill or a pan over moderate heat at approx. 180° C. After about 5 minutes, briefly cook on both sides on a high heat until slightly browned. Cut into strips and arrange over the filled tomatoes.

Preparation time: 35 minutes

A recipe by Klaus Breinig.