Recipe Tip: Tomato & Bulgur Platter

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'.



    1. Step 1

      Cut 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.
    2. Step 2

      Roughly 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.
    3. Step 3

      Warm 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.
    4. Step 4

      Peel the onion and cut into thin rings, chop the parsley finely.
    5. Step 5

      Stir 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.