Summary

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

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Instructions

1. 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.
2. 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.