Summary

Ingredients

• 200 g bulur
• 300 ml boiling water
• 12 cherry tomato (s)
• 2 bell peppers, yellow
• 1 small cucumber (s)
• 1 bunch spring onion (s)
• 0.5 ½ bunch parsley
• 0.5 ½ bunch mint
• 2 tablespoon paprika pulp or tomato paste
• 2 tablespoon lemon juice
• 4 tablespoon olive oil
• 1 pinch (s) cayenne pepper
• Iodized salt
• pepper

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Instructions

1. Put the bulgur in a heatproof bowl and pour 300 ml of boiling water over it. Mix well and cover and let soak for 30 minutes.
2. In the meantime, clean and wash the tomatoes, peppers, cucumber and spring onions. Halve the tomatoes, finely dice the peppers and cucumber, cut the spring onions into fine rings. Rinse the parsley and mint, shake dry and finely chop the leaves.
3. For the dressing, mix the paprika or tomato paste with lemon juice and olive oil and season with cayenne pepper, iodized salt and pepper. Loosen the bulgur with a fork. It should still have some bite and the water should be completely absorbed. Mix the dressing thoroughly into the bulgur.
4. When the bulgur has cooled completely, fold in the chopped vegetables and the chopped herbs and let the salad steep in the refrigerator.
5. This salad becomes a filling main meal with chickpeas. Drain a small can (approx. 220 g drained weight) of chickpeas, rinse and mix in.