Bulgur salad

Ingredients for 4 servings:

• 300 g bulgur (fine, coarse or mixed)
• 1 small lemon(s), the juice
• 1 bunch curly parsley
• 1 bell pepper(s), red or orange
• 1 half cucumber(s), without peel
• 100 g cherry tomatoes or cocktail tomatoes
• 2 stalks of spring onion(s)
• n. B. Vegetable broth powder
• 50 ml olive oil
• 2 tbsp tomato paste
• 1 tbsp paprika paste
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Super summer salad

Place the bulgur in a pot and fill with water until it is covered. Add vegetable stock powder to taste, stir, and bring to a boil briefly (leave the lid on the pot). Turn off the heat, stir, and leave the pot with the lid on the stovetop with the bulgur on. Wash the vegetables and parsley, chop them as finely as possible, and place them in a large bowl. Mix the olive oil with the tomato and bell pepper paste in a small bowl. Drain the bulgur through a sieve and add it to the vegetables in the bowl. Add the juice of the lemon (without seeds). Finally, add the oil mixture and mix everything well so that the bulgur takes on a beautiful red color. Season with salt and pepper to taste. Stir again and cover with a kitchen towel or similar (should not be airtight). Let it sit in a cool place or in the refrigerator for about 1-2 hours (or prepare it the day before and let it sit overnight). Stir the salad again before serving.