Bulgur salad with vegetables, feta and walnuts

Ingredients for 3 servings:

• 1 cup(s) bulgur (small cup)
• 2 cups vegetable broth or chicken broth (small cup)
• 1 m.-sized onion(s)
• 1 large garlic clove(s)
• ½ lime(s)
• 2 tbsp tomato paste
• 2 tbsp pumpkin seed oil
• 4 tomatoes
• ½ cucumber(s)
• 2 peppers
• 1 pack of feta cheese, diced
• 2 handfuls of walnuts, chopped
• 1 bunch parsley, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Super quick to prepare and easy to adapt

Briefly rinse the bulgur in a sieve under cold water. Then bring to a boil in the vegetable or chicken broth and simmer at low heat for 15-30 minutes (depending on taste). While the bulgur is cooking, chop the vegetables: Finely chop the onion and add it to the bulgur. Crush the garlic clove and let it simmer. Dice the tomatoes, cucumber, bell pepper, and feta cheese and place them in a bowl. Squeeze half a lime over the mixture. Mix the cooked bulgur with tomato paste and pumpkin seed oil (walnut oil would probably also taste good) and toss with the vegetables. Finally, fold in the walnuts and parsley and serve.