2 SERVINGS
2 cups cooked bulgur (cooled)
1 cup cooked (red) quinoa (cooled)
2 cups arugula or lamb’s lettuce
1/2 cup kidney beans
1/2 cup sliced spring onions
pomegranate seeds
salt and pepper to taste
olive oil and / or walnut oil
Mix the bulgur and quinoa and divide over 2 plates. Do the same with the arugula, strew the kidney beans and spring onions on top.
Roll the pomegranate on your kitchen counter or table while you put pressure on it. Halve the pomegranate and beat with a wooden spoon, gently, now the seeds will come out of the shell, strew them over both plates.
Season with olive oil, walnut oil and salt and pepper.
TIP
Spring onion adds an extra bite to your salad but can also be replaced by a shalot or red onion
Nowadays supermarkets sell pre-cooked mixtures with quinoa and bulgur.
If you are using walnut oil, it is also good to spread some chopped walnuts
Spoon 'n Spice 