Grill plate with parsley salad

Name: Grill plate with parsley salad
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 125 g Bulgur; 250 ml Vegetable broth (instant); 2 bundles (40 g each) Parsley; 1 small red onion; 200 g cherry tomatoes; 2-3 TABLESPOONS Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Tbsp Olive oil; 1/2 Bread rolls from the previous day; 1 small onion; 3 TABLESPOONS Oil; 250 mixed minced meat; 1 egg (size M); 4 (80 g each) Turkey medallions; 4 discs (8 g each) Bacon; 200 g Lamb salmon; 7-10 Tbsp Parsley; 7-10 Tbsp Aluminium foil; 7-10 Tbsp wooden skewers

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

125 g Bulgur
250 ml Vegetable broth (instant)
2 bundles (40 g each) Parsley
1 small red onion
200 g cherry tomatoes
2-3 TABLESPOONS Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Tbsp Olive oil
1/2 Bread rolls from the previous day
1 small onion
3 TABLESPOONS Oil
250 mixed minced meat
1 egg (size M)
4 (80 g each) Turkey medallions
4 discs (8 g each) Bacon
200 g Lamb salmon
7-10 Tbsp Parsley
7-10 Tbsp Aluminium foil
7-10 Tbsp wooden skewers

Directions

1
Bring the stock to the boil, stir in the bulgur, remove from the heat and allow to swell for approx. 15 minutes. Leave to cool. In the meantime, pluck parsley leaves from the stalks, wash and dab dry. Chop half of them finely and put aside covered. Peel and halve the red onion and cut into thin slices. Wash, clean and halve the tomatoes. Season vinegar with salt and pepper.
2
Stir in olive oil bit by bit. Mix bulgur, remaining parsley leaves (except 3 for garnishing), slices of onion and tomatoes with the vinaigrette and leave to marinate. Soak the rolls in lukewarm water. Peel and finely dice the onion. Heat 1 tablespoon of oil in a frying pan and sauté the onion. Take out and let cool down. Squeeze the bread roll well and knead with minced meat, onion, egg and chopped parsley. Season with salt and pepper. Form 8 longish meatballs and prick on wooden skewers. Wrap a slice of bacon around each turkey medallion and season with salt and pepper. Season lamb with salt and pepper and place 3 parsley leaves on top. Heat the grill pan and brush with 1 tablespoon of oil. Fry the turkey medallions on all sides over a high heat.
3
Squeeze the bread roll well and knead with minced meat, onion, egg and chopped parsley. Season with salt and pepper. Form 8 longish meatballs and prick on wooden skewers. Wrap a slice of bacon around each turkey medallion and season with salt and pepper. Season lamb with salt and pepper and place 3 parsley leaves on top. Heat the grill pan and brush with 1 tablespoon of oil. Fry the turkey medallions on all sides over a high heat. Fry on both sides at medium heat for about 4 minutes each and keep warm. Then fry the lamb on all sides for about 8 minutes. Remove, wrap in aluminium foil and leave to rest. Brush the pan with 1 tablespoon of oil and cook the skewers in it for about 10 minutes. Cut the lamb into slices. Arrange parsley salad and meat on plates and garnish with parsley leaves
4
Fry on both sides at medium heat for about 4 minutes each and keep warm. Then fry the lamb on all sides for about 8 minutes. Remove, wrap in aluminium foil and leave to rest. Brush the pan with 1 tablespoon of oil and cook the skewers in it for about 10 minutes. Cut the lamb into slices. Arrange parsley salad and meat on plates and garnish with parsley leaves