Zucchini and Bean Salad With Bulgur
4
20 min
30 min
1.92 / personnes
Ingrédients
75
Gr
Huile d'olives
2
CaS
Vinaigre de vin rouge
1
Pincée
Sel
1
Pincée
Poivre noir
2
Courgettes - moyennes
500
Gr
Haricots rouges conserve
1
Echalote
50
Gr
Amandes effilées
1
Fenouil
100
Gr
Boulghours
125
Gr
Fromages de chèvre
Détail de la recette
Directions
Whisk together the oil, vinegar, ¾ teaspoon salt, and ¼ teaspoon pepper in a large bowl.
Add the zucchini, beans, shallot, almonds, and dill and toss to combine.
Let stand, tossing occasionally, until the zucchini softens slightly, 10 to 15 minutes.
Meanwhile, place the bulgur in a separate large heatproof bowl.
Add 2 cups boiling water, cover, and let stand until tender, 12 to 15 minutes; drain.
Serve the bulgur topped with the zucchini salad and sprinkled with the goat cheese.
Valeurs nutritionnelles moyennes par personne
| Energie | 1 613.48 kJ / 389.14 kCal | ||
| Matières grasses | 34.68 g | dont saturés | 6.42 g |
| Glucides | 32.25 g | dont sucres | 4.39 g |
| Fibres | 9.68 g | ||
| Protéines | 10.40 g | ||
| Sodium | 244.67 mg | ||
Source : http://www.realsimple.com/food-recipes/browse-all-recipes/zucchini-bean-bulgur-salad
