Summary

Ingredients

• 100 g bulur, coarse-rained
• 280 ml vegetable stock, approx.
• cumin
• 150 g Charentais melon, pulp weihed
• 1 red pepper (s)
• 3 spring onion (s)
• 0.5 ½ bunch parsley, smooth
• 4 stalks mint, amount to taste
• 2 tablespoon lemon juice
• 2 tablespoon olive oil
• salt and pepper
• Harissa

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Instructions

1. Bring the vegetable stock to the boil, add the bulgur, bring to the boil, add the cumin and cook on a low heat for about 15 minutes according to the package instructions, the liquid should then be absorbed. Remove from heat, transfer to a bowl and allow to cool.
2. Peel the peppers if necessary, remove the white partitions and seeds. Cut the bell pepper and melon into cubes. Clean and wash the spring onions and cut into rings. Rinse the parsley and mint, shake dry, pluck from the stalks and chop finely.
3. Prepare a dressing from lemon juice, salt, pepper, harissa (caution: spicy!) And oil, mix with bulgur, vegetables and herbs. Let the salad steep for about half an hour, season again to taste before serving.
4. If the food is not supposed to be vegan or vegetarian, the salad also goes well with grilled fish or meat.