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| Estimated Times |
Preparation time: 15
Cooking time: 20
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Ingredients
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1
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125
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175
200
225
250
servings
| 75 | g | Coarse bulgur |
| 0.5 | pcs. | Red bell pepper ~60 g |
| 0.5 | pcs. | Yellow pepper ~60 g |
| 100 | g | Cherry tomatoes |
| 50 | g | Radish |
| 50 | g | Spring onions |
| 1 | tsp | Fresh ginger ~1.8 g |
| 2 | tbsp | Parsley ~7.5 g |
| 1 | tsp | Sea salt ~5.5 g |
| 2 | pinch | Black Pepper ~0.8 g |
| 300 | g | Pork schnitzel |
| 1 | pcs. | Naan bread ~125 g |
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Directions
Light the barbecue.
Cook the bulgur according to the instructions on the packet.
Meanwhile, cut the peppers in cubes, the cherry tomatoes in halves and the radishes and spring onions in slices. Chop the parsley and put all of the vegetables in a bowl. Grate the ginger into the bowl.
Leave the bulgur to cool or rinse with cold water. Then add to the bowl of vegetables. Season with salt and pepper and give all the ingredients a good stir. Refrigerate.
Grill the pork schnitzels for approx. 5 mins. on each side. Place the naan bread on the grill and heat for 3-4 mins. Break the naan into small pieces.
Serve the pork schnitzels with bulgur salad and naan.
Tip
This recipe can also be prepared indoors with the pork schnitzels cooked in a frying pan and the naan heated in a toaster/under the grill.
Nutritional data
500 Kcal Per Serving
F: 5 g, P: 44 g, C: 72 g, DF: 7 g
999 Kcal (120 Kcal/100 g)
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