Colorful bulgur salad

Ingredients for 4 servings:

• 1 cup bulgur
• 2 cups water
• 1 tbsp, leveled vegetable broth
• 1 bell pepper(s), green
• 2 carrots
• 4 tbsp sunflower seeds, or pine nuts
• 100 g feta cheese
• 6 dates
• 3 tbsp tomato paste
• 1 tbsp vinegar
• 2 tbsp oil (sunflower)
• 1 tsp, levelled honey
• salt and pepper
• Black cumin,
• chives
• Parsley

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Bring 2 cups of water and the vegetable stock to a boil. Add the bulgur (always in a 2:1 ratio) and remove from the heat. Let it swell for 15 minutes while you prepare the vinaigrette. Mix the tomato paste with the sunflower oil, vinegar, honey, and chopped herbs. Season with salt and pepper to taste, and add the black cumin seeds. Finely dice the bell pepper, carrots, and dates and place in a large bowl. Roast the sunflower seeds, if possible without oil, in a non-stick pan until lightly browned. Be careful, they burn easily! Add to the salad. When the bulgur is soft enough, drain it in a fine sieve and add it to the salad. Only add the finely diced feta cheese once the salad has cooled slightly. The salad will keep for a few days in the refrigerator.