150 g of Aragón cherries, pitted and cut in two
120 g of lamb's lettuce
120 g of bulgur
300 ml of water
15 g of pine nuts
5 g sliced almonds
2 tbsp chopped fresh mint
2 tbsp chopped fresh parsley
For the vinaigrette
Juice of 1 lemon
60 ml of extra virgin olive oil
20 ml of balsamic vinegar
1/2 red onion, chopped
Salt, pepper
1
To start, take a frying pan and carefully toast the pine nuts and almonds over high heat for a few minutes. Reserve.
2
Meanwhile, boil the bulgur in a saucepan with 300 ml of water for approximately 10-12 minutes until it has been absorbed. Let stand another 10 minutes and add the mint and parsley. Mix well and put it in the fridge to cool faster.
3
Finally, we prepare a vinaigrette in a bowl with the olive oil, the vinegar, the lemon juice and the onion. Add all the ingredients in a salad bowl and dress. Season to taste.
CategoryFIRST COURSE
Ingredients
150 g of Aragón cherries, pitted and cut in two
120 g of lamb's lettuce
120 g of bulgur
300 ml of water
15 g of pine nuts
5 g sliced almonds
2 tbsp chopped fresh mint
2 tbsp chopped fresh parsley
For the vinaigrette
Juice of 1 lemon
60 ml of extra virgin olive oil
20 ml of balsamic vinegar
1/2 red onion, chopped
Salt, pepper
