Recipe Tip: Tomato & Bulgur Platter
Top Recipe for 2 Persons by Stevan Paul. All ingredients and tips for getting it right. Stevan Paul's favourite recipe from his cookbook 'Simple & Clever Cooking. Less is more'.
- 250 glarge beefsteak tomatoes
- 1 clove(s)garlic
- 400 mlvegetable stock
- 20 gtomato paste
- ½ teaspoon(s)sweet paprika powder
- 200 gbulgur
- 20 gbutter
- 1pitta bread, wholemeal
- small cherry tomatoes
- 6mild green long Romano peppers, or 3 green bell peppers, deseeded and cut into strips
- 1small white onion
- 2 stalk(s)parsley
- gfeta cheese, drained
- pitted black olives to taste
- freshly ground black pepper
Step 1Cut the large tomatoes into quarters lengthwise, remove the seeds and insides with a spoon and press through a sieve, collecting the freshly pressed tomato juice.
Step 2Roughly dice the tomato quarters and season with salt. Peel the garlic, grate finely and bring to the boil in a pan with the tomato juice, stock, tomato paste and paprika powder. Add the bulgur and bring to the boil. Add the diced tomato quarters along with the butter, cover and cook for 3 minutes. Then remove from the heat and leave to swell for 15 minutes, covered.
Step 3Warm the pitta bread in the oven at 80 degrees. Halve the small tomatoes and salt them. Heat 4 tbsp olive oil in a frying pan, add the peppers and fry over a gentle heat for 8-10 minutes until soft. Finally add the tomato halves and fry for 2-3 minutes.
Step 4Peel the onion and cut into thin rings, chop the parsley finely.
Step 5Stir the bulgur and season with salt, then put on a platter. Serve with feta cheese, vegetables and onion rings alongside. Sprinkle with parsley. Add the olives. Drizzle with olive oil, pepper and serve.