Autumnal Bulgur salad

Serves 4 Persons



125g / 5 oz bulgur
200 g / 8 oz Hokkaido pumpkin
1 tbsp BIO PLANÈTE frying oil
100 g / 4 oz of dried tomatoes
100 g / 4 oz cucumber
3 spring onions 
5 stems of smooth parsley
5 stalks of cilantro
salt and pepper from the mill
curry at will
4 tbsp BIO PLANÈTE Fraîcheur extra virgin olive oil

Cook bulgur bite-proof according to instructions and allow to cool. Cut the pumpkin into thin cubes and sauté in a pan with frying oil. Cut dried tomatoes into strips, cucumber into small cubes and spring onions into rings. Cut parsley and coriander into thin strips and add all ingredients to the bulgur. Season with salt and pepper and Fraîcheur extra virgin olive oil and some curry if necessary.

Serve with lamb meatballs and a garlic dip!