Bulgur Salad with Plum and Bacon Skewers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 496 cal. | (24 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 33.2 μg | (55 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 352 mg | (9 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 8 g |
Preparation steps
For the bulgur salad: Place the bulgur in a bowl and pour boiling water to cover. Let stand 30 minutes. Fluff the bulgur with a fork.
Rinse, trim and halve the scallions lengthwise and cut into thin rings. Peel the shallot and chop finely. Rinse the mint and cilantro, shake dry and chop finely. Juice 1 lemon and cut the second into wedges, set aside. Fold the scallions, shallot and herbs into the bulgur along with the cumin, ginger, olive oil and lemon juice, season with salt and mix well.
For the skewers: Heat the grill and lightly oil the grates. Rinse, halve and pit the plums and cut into wedges. Mix together the honey and soy sauce. Thread 2 plum wedges and 3 strips of bacon onto each of 4 skewers, weaving the bacon in a wavy pattern. Brush the plums with the honey mixture. Grill the skewers turning them as they cook until the bacon is crispy and the plums are slightly caramelized, about 5 minutes.
Divide the bulgur salad among 4 plates, top each with a skewer salad and serve with lemon wedges.
