Bulgur-Salat mit Rosenkohl, Feto und smoky jalapeño kraut

Bulgur salad with brussels sprouts, feto and smoky jalapeño kraut

This spicy bulgur salad with brussels sprouts, feta, smoky jalapeño kraut and creamy yoghurt tahini dressing is full of flavour and protein. For everyone who loves fresh, fermented and protein-rich salads.

Ingredients
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200 g bulgur
1 pack of feto from Taifun Tofu
20 brussels sprouts
1 pomegranate
100 g chickpeas
1 jar of smoky jalapeño kraut

Yogurt tahini dressing
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1 cup plant-based natural yogurt
1 lemon
4 tbsp tahini
salt & pepper

This is how we proceed
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Cook the bulgur according to the packet instructions, leave to cool and place in a large bowl.
Wash and finely chop the brussels sprouts and add.
Drain and rinse the chickpeas and add to the mixture.
Cut the feto into small cubes and fold in.
Halve and deseed the pomegranate. Tap the skin with the back of a knife to loosen the seeds.
Blend the ingredients for the yogurt-tahini dressing until a creamy consistency is achieved.
Garnish the salad with smoky jalapeño kraut, some yogurt tahini dressing and pomegranate seeds.

There are over 11 plant foods in this salad, providing plenty of variety for the microbes in your gut microbiome – ideal for a balanced diet.