Fine bulgur salad with dates

Ingredients for 4 servings:

• 2 tbsp olive oil
• 1 tsp mustard, sweet
• 4 tbsp natural yogurt
• 1 tsp chili sauce
• 1 tbsp maple syrup
• salt and pepper
• 100 g bulgur
• 10 dates, dried
• 50 g bacon cubes
• 1 shallot(s)
• 1 tsp honey
• some oil for frying
• ½ jar beetroot
• 2 large tomatoes
• 5 radishes
• ½ cucumber(s)
• n. B. Nuts (nut mix for salads)

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

Mix together a salad dressing from olive oil, sweet mustard, yogurt, chili sauce, maple syrup, salt, and pepper. Finely chop the dates, shallots, and bacon, unless using pre-made bacon bits. Cook the bulgur according to the package instructions. At the same time, fry the dates, bacon, and shallots in a pan with a little oil and honey over medium heat. Transfer the cooked bulgur to a bowl, mix the dates and bacon into the bulgur, and then add the salad dressing. The warmth of the bulgur will help it quickly absorb the flavor of the sauce, so it doesn’t need to marinate for long. Chop the beets, tomatoes, radishes, and cucumber into the bulgur mixture. Finally, add nuts as desired; I use a mix of sunflower seeds, pumpkin seeds, sesame seeds, and cashews. I usually let the salad marinate for another 15 minutes. The recipe is, of course, adaptable. I’ve also added corn to it, but I like it best in the original version.