Bulgur Salad (vegan)

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Step 1

Cut the eggplant into cubes and sprinkle with salt and leave it for 10 minutes

Step 2

Cut 4 spring onions into fine rings, 6 dried tomatoes and 8 dates into small pieces

Step 3

Remove the seeds from the 1/2 pomegranate

Step 4

Cook 200g bulgur according to the instructions on the packet

Step 5

Carefully squeeze out the eggplant cubes and pat dry with kitchen paper and fry in oil for about 5 minutes

Step 6

Roast 80g cashews

Step 7

For the dressing, mix 4 tablespoons of tahini, 1 lemon, 4 tablespoons of agave syrup, 15 tablespoons of water, salt and pepper

Step 8

Mix all the ingredients and season with spices