Bulgur salad with salmon and fresh herbs

Next weekend is Easter. The nice thing about this food festival is that delicious spring produce is available again. Of course the asparagus are back. With Easter falling so early, we are lucky with the warm winter allowing us to enjoy my favorite vegetable again. Perhaps you can treat your guests to a delicious main course with asparagus and for that a luxurious bulgur salad?

This bulgur salad is deliciously fresh and relatively lean. Fine also as a brunch dish AND you can easily make it ahead of time. I love fresh herbs and they play a starring role in this salad. It contains a lot of dill (digestive) and parsley leaf (strong anti-inflammatory) which gives a lot of flavor, freshness and color to the salad. You can steam the salmon yourself, but I used one of those ready-made smoked and steamed salmon from Albert Heijn, super easy and I really like these. Got your portion of fatty fish back too. I also put in something very healthy: pomegranate seeds, very healthy and very tasty. You can add some feta, delicious, but this is the healthy version.

And of course an egg can not be missing at Easter dinner. I use - super cute - those little quail eggs. Really a dish for those who love the easy meals, for extra time with your guests.

Serves: 2 Cooking Time: 20

Ingredients

• 200 grams of uncooked bulgur
• 2 slices of steamed salmon
• 5 quail eggs
• generous handful of dill
• generous handful of leaf parsley
• half a pomegranate
• 1 lime
• pepper
• salt
• dash of olive oil

How to

1. Prepare the bulgur according to the package with some salt (I often use vegetable salt) and then let cool.
   
2. Boil the small quail eggs for 5 minutes, then shock them with cold water.
   
   
3. Chop the herbs and add them to the salad, add the juice of the lime, salt and pepper to taste and a small splash of olive oil. Stir well.
   
   
4. Carefully pick the salmon into pieces with your hands and gently spoon them into the salad.
   
   
5. Peel the eggs and cut them in half. Place them on the bulgur and finally sprinkle the pomegranate seeds on top.

#easter dinner #passes