Ingredients (2 Servings)
2 dl whole grain bulgur or rice for gluten free
1 small squash, 200 g
50 g fresh spinach
200 g peeled shrimp
100 g of frozen mango
100 g of sugar peas1 teaspoon oil
2 tablespoons sweet chili sauce
Cook bulgur according to the package instructions. Divide the squash into cubes. Rinse and strain the spinach. Mix together bulgur, squash, shrimp, mango and spinach.
Divide the sugar peas and turn them down. Heat the oil and mill everything shiny and lukewarm.