Marije and I planned to go swimming today at a nice lake close to Utrecht, but the fact that we slept in until 1 o’clock made this plan a bit impossible and senseless to still go, and the weather was not as nice as was promised. The day before we had an idea on what we wanted to cook and bring for lunch, as a pick nick.
We first started our (short) day with walking through the city centre and taking pictures for Marije’s style blog – www.mbground.blogspot.com – and getting a coffee again at the Coffee Company – we are fans! And while enjoying our coffee, the sun finally came through. Happy as we were we went back home to prepare our already planned lunch (which actually was a dinner now). On the pictures you see tomatoes instead of grapes, but that was because when we woke up the grapes seemed to tasteful to us… whoops.
This is what you need for two serves:
- 100 g bulgur
- 1 avocado, diced
- big handful of grapes, halved
- handful green olives
- 100 g feta, crumbled
- spring onions, chopped
- 1 clove garlic, chopped
- bouillon (about 1 1/2 times as much as the bulgur)
- 1 tsp turmeric
- salt & pepper
- handful rucola
Bring the bouillon and bulgur to a boil and let it simmer for about 15 minutes, until all the liquid is resolved. Just before its time add the garlic, olive oil, salt, pepper, and turmeric. Let it cool down a bit with the cover on the pan. Then add to two plates and add the avocado, feta, grapes, olives, and onions. Finish the dish with salt & pepper and a bit of rucola. Serve immediately.