Fruit of the month, fruit in the spotlight ...

For our health, and that of our planet, we put a fruit or seasonal vegetable in the spotlight every month. The lucky winner is featured in several delicious recipes. Discover them here !

VAL VOOR DE ABRIKOOS
 
We like to include apricots in our desserts that feature vegetables (chia seeds, fennel) and in our cheesecake sweetened with puffed rice and rosemary. We also use small dried apricots to add acidity to 2 of our salads.
The recipes containing our fruits and vegetables of the month are seasonal. They change...every month (it's true!) - which allows us to work with the best seasonal products. Good for quality. Good for the planet.

 

Bulgur salad with apricots and falafels

Prep + cook: 20 mins

Easy

 

Ingredients – serves 4:

  • 8 apricots
  • 12 falafels
  • 3 large carrots
  • 100 g young spinach shoots
  • 100 g mesclun
  • 1 orange
  • 200 g bulgur
  • 5 tbsp olive oil
  • powdered cumin
  • salt and pepper

Method:

  • Place the bulgur, cumin, salt and pepper in a large salad bowl. Cover with boiling water (± 28 cl) and let it swell for 15 mins.
  • Fry the falafels lightly in a pan over a gentle heat with 1 tbsp of olive oil.
  • Peel and grate the carrots. Chop the spinach shoots. Pit the apricots and cut into quarters.
  • Add 4 tbsp of olive oil to the bulgur and mix with a fork to separate the grains. Sprinkle with the orange juice and then add the carrots and spinach. Mix well and season to taste.
  • Divide the mesclun among the plates, add the bulgur salad, the falafels and the apricots. Serve warm.

Tip: out of season, replace the fresh apricots with dried apricots or orange quarters with the peel and pith removed.