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Bulgur salad with roasted pumpkin, red chicory, and pomegranate

Delicious bulgur salad based on Knorr Chicken Bouillon Authentic Powder and Knorr Primerba Curry, with roasted pumpkin, red chicory, and pomegranate. This recipe serves 10 people.

Ingredients

20gshallots, finely chopped
9gKnorr Chicken Bouillon Authentic Powder
35gOrange juice
3gKnorr Professional Garlic Puree
Olive oil
250gbull
15gKnorr Primerba Curry

1gChili flakes
Salt and pepper
30gOlive oil
900ghokkaido pumpkin cleaned
4gKnorr Primerba Garlic

25gSunflower seeds
5units.itemsred endive
25gPumpkin seeds

200gPomegranate seeds
45gland cress
45gmustard greens
10mlHellmann's Vinaigrette Pineapple Coconut Liquid
5gshiso purple cress

Preparation

  1. Bring half a liter of water to a boil and add the bouillon powder while stirring.
  2. Sauté the shallot together with the curry and garlic in some olive oil.
  3. Add the orange juice and then the chicken stock, and bring everything to a boil.
  4. Pour everything over the bulgur and stir well.
  5. Cover the bulgur and let it rest for 10 minutes.

  1. Halve the pumpkin and remove the seeds.
  2. Cut them into large pieces with the skin on.
  3. Mix them with some olive oil and season with garlic, chili flakes, salt, and pepper.
  4. Roast the sliced pumpkin for about 20 minutes at 185°C in the oven.

  1. Clean the radicchio.
  2. Toast the sunflower seeds and pumpkin seeds in a dry frying pan.

  1. Spoon the bulgur into the disposable bowls.
  2. Divide the roasted pumpkin together with the radicchio, mustard greens, and land cress.
  3. Finish the salad with the roasted seeds, pomegranate, and some shiso leaves.
  4. Pack the vinaigrette in separate disposable containers.