Summary

Ingredients

• 1 cup bulgur
• 2 cup water
• 1 tablespoon, leveled vegetable stock
• 1 green pepper (s)
• 2 carrot (s)
• 4 tablespoon sunflower seeds or pine nuts
• 100 g feta cheese
• 6 date (s)
• 3 tablespoon tomato paste
• 1 tablespoon vinegar
• 2 tablespoon oil (sunflower)
• 1 teaspoon, leveled honey
• salt and pepper
• Black cumin,
• chives
• parsley

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Instructions

1. Bring 2 cups of water to the boil with the vegetable stock. Add the bulgur (always in a 2: 1 ratio) and remove from the heat. Let it soak for 1/4 h while preparing the vinaigrette.
2. Mix the tomato paste with the sunflower oil, vinegar, honey and the chopped herbs. Salt and pepper to taste and add black cumin.
3. Finely dice the bell pepper, carrots and dates and place in a larger bowl. If possible, roast the sunflower seeds without oil in a non-stick pan until they are lightly brown. Be careful, they burn quickly! Add to the salad.
4. When the bulgur is soft enough, drain it in a fine sieve and add to the salad. Do not add the finely diced feta until the salad has cooled down a bit.
5. The salad can be kept for a few days in the refrigerator.