Bulgur Salad with Peppers and Parsley
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g bulur, coarser
- water
- 1 bunch parsley, smooth
- 1 bunch rocket
- 1 handful mint, fresh
- 2 lemon (s)
- 6 tablespoon olive oil
- 3 cloves garlic
- 2 teaspoons sumac
- 1 bunch spring onion (s)
- 0.5 ½ cucumber (s)
- 2 bell peppers, red or yellow
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Boil the bulgur in plenty of water for about 10 minutes, then drain in a sieve. Finely chop the parsley and mint leaves, coarsely chop the rocket. Cut the spring onions into thin rings, the paprika and cucumber into pieces about 2 cm in size.
- For the dressing, mix the lemon juice with the olive oil, the pressed garlic cloves, sumac and plenty of salt and pepper. Mix everything together well in a bowl and let it steep for at least two hours. Then add seasoning if necessary. Tastes best at room temperature.
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