FRIJE

Instructions

• 1.   Preheat the oven to 180°C (350°F). Clean the mushrooms and remove the stems. Place the caps on a baking sheet. Drizzle with a little olive oil, season with salt and pepper. Bake for 20 minutes, then let cool.
• 2.   Rinse the quinoa several times with cold water. Cook it according to the package instructions. Drain it, put it in a salad bowl, and let it cool. Cook the bulgur for 5 minutes in salted boiling water. Drain and let it cool.
• 3.   Peel and slice the onions. Wash the bell pepper, remove the seeds and white parts, then cut it into small cubes. Open the pomegranate and collect the seeds over a sieve placed in a bowl, reserve the juice. Crumble the mozzarella with a fork. Wash, dry, and separate the mint leaves. Chop them roughly.
• 4.   Mix the whole grain mustard, vinegar, and olive oil. Add the pomegranate juice. Season with salt and pepper.
• 5.   In the salad bowl, mix the quinoa, bulgur, bell pepper, onions, pomegranate, mint, and mozzarella. Drizzle with the sauce and mix well.
• 6.   Divide the salad into the mushroom caps, add the crushed pistachios, and keep refrigerated until ready to serve.