{"id":6042,"date":"2014-09-10T04:07:21","date_gmt":"2014-09-10T04:07:21","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=6042"},"modified":"2014-08-24T05:01:19","modified_gmt":"2014-08-24T05:01:19","slug":"tomatensalat-mit-bulgur","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/09\/10\/tomatensalat-mit-bulgur\/","title":{"rendered":"Tomatensalat mit Bulgur"},"content":{"rendered":"

Zubereitung<\/strong>
\n150 g Bulgur (Weizenschrot)
\n100 g Lauchzwiebeln
\n4 Fleischtomaten
\n100 g Glatte Petersilie
\n1 Bund Minze
\n1 Limette
\nSalz
\n1 EL Rosa Pfefferbeeren
\n1 R\u00f6mersalat<\/p>\n

Zubereitung<\/strong>
\nDen Bulgur fuer etwa zehn Minuten in kaltem Wasser einweichen. Dann abtropfen lassen. Lauchzwiebeln putzen und in sehr d\u00fcnne Ringe schneiden. Tomaten absp\u00fclen und grob w\u00fcrfeln, dabei den Stengelansatz entfernen. Kr\u00e4uter absp\u00fclen und hacken. Limette absp\u00fclen und in d\u00fcnne Scheiben schneiden. Den Bulgur abtropfen lassen und mit den vorbereiteten Zutaten mischen. Mit Salz und zersto\u00dfenen Pfefferbeeren w\u00fcrzen. Etwa eine Stunde ziehen lassen (dadurch wird der Bulgur saftig). Den R\u00f6mersalat putzen, absp\u00fclen und die Bl\u00e4tter als „L\u00f6ffel“ auf einer Platte anrichten. Den Salat hineinf\u00fcllen und servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zubereitung 150 g Bulgur (Weizenschrot) 100 g Lauchzwiebeln 4 Fleischtomaten 100 g Glatte Petersilie 1 Bund Minze 1 Limette Salz 1 EL Rosa Pfefferbeeren 1 R\u00f6mersalat Zubereitung Den Bulgur fuer etwa zehn Minuten in kaltem Wasser einweichen. Dann abtropfen lassen. Lauchzwiebeln putzen und in sehr d\u00fcnne Ringe schneiden. Tomaten absp\u00fclen und grob w\u00fcrfeln, dabei den … <\/p>\n

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