Ingredients :
Bulgur – 200 g
Young carrots – 5 pcs.
Spinach – 300 gr
Walnut kernels – 100 gr
Cream – 3 tbsp.
Liquid ghee oil – 2 tbsp.
Salt, pepper to taste
Boil bulgur according to package instructions. Cut carrots into halves, keeping some of the sides for beauty. Baste in ghee oil and bake in the oven for 15 minutes at 220°C. Stew the spinach in a pan with cream, salt and pepper. Lightly toast the nuts in a dry pan and chop. Combine bulgur with spinach, carrots and nuts.
Have a nice meal!
