Ingredients

• 350g bulgur
• 700ml water plus 1 tsp salt
• 2 packets MozzaVella
• 4 tbsp tomato paste

For the breading:

• 130g wheat flour type405
• 250ml oat milk (unsweetened)
• 100g breadcrumbs
• 2 tablespoons frying oil

For the bulgur salad

• 1 yellow pepper
• 1 red pepper
• 100g dried tomatoes (pickled in oil, drained)
• 4 tbsp oil from the pickled tomatoes
• 2 stalks spring onions
• 50g pine nuts

How it’s done

1. Boil the water with 1 tsp salt and bulgur together. As soon as the water boils, turn the heat down to medium and leave to soak for about 15 minutes.
2. After 10 minutes, add the tomato paste to the almost-swollen bulgur and mix well.
3. Mix the flour and oat milk well in a bowl with a whisk, pour the breadcrumbs into another bowl.
4. Cut the MozzaVella into thick slices.
5. Heat 2 tbsp frying oil in a frying pan over a high heat.
6. Dredge the MozzaVella slices first in the flour mixture, then in the breadcrumbs and fry in the hot oil in the pan until golden brown on both sides. When they are done, remove from the pan and drain on kitchen paper.
7. Remove the bulgur from the pan and pour into a bowl. Season with ground chilli flakes as needed.
8. Wash and seed the two peppers and cut into small pieces, drain the pickled tomatoes and also cut into small pieces.
9. Roast the pine nuts in a frying pan (without additional oil) at high temperature until golden brown.
10. Wash the spring onions and cut into rings.
11. Mix the ingredients for the salad with the bulgur, add 4 tbsp oil from the pickled tomatoes and garnish with the pine nuts.
12. Serve the bulgur salad lukewarm with the baked MozzaVella.