Bulgur Salad with Shrimps and Eggs

Ingredients / 2 port 200 g shrimps, ready cooked 4 dl ready-cooked bulgur 4 eggs, lightly beaten 2 tbsp ghee 1 tbsp coconut oil 1/2 red bell pepper, sliced 1/2 yellow bell pepper, sliced 2 garlic cloves, minced

1 small red onion, sliced 1 small zucchini, seeded and sliced 1 small leek, the white part only, sliced 4 button mushrooms, sliced 2 tbsp ajwar, strong 2 tbsp parsley, chopped 1 lemon, just the juice Celtic salt and freshly ground pepper

Method

• Heat the ghee and coconut oil in a large pan on medium-high and gently sauté the bell peppers, onion, zucchini, leek, mushrooms and garlic for a few minutes.

• Add the eggs and stir gently to combine them with the remaining ingredients. Season the taste with salt and pepper.

• Add the ajwar and bulgur and continue stirring the mixture to corporate the ingredients.

• Turn off the heat and serve in separate plates.

• Garnish with the shrimps and parsley, and enjoy!

Tips

• Here, the bulgur replaces the rice in the “fried rice salad”, which you can also create easily.

• If you have any leftover meat in the fridge, do not hesitate to use it, especially if you are training hard in the gym and the extra protein matters to your schedule.