Summery light bulgur salad

Ingredients for 4 servings:

• 200 g bulgur
• n. B. Vegetable broth for the bulgur
• 50 ml vegetable stock
• 1 lemon(s), organic
• 4 tbsp tomato paste
• 4 tbsp white wine vinegar or other vinegar
• 4 tbsp olive oil
• 1 tbsp sambal oelek
• 2 cloves garlic
• 1 tbsp honey
• 500 g tomatoes, small
• 1 cucumber(s)
• 2 bell peppers
• 1 bunch of spring onions
• 1 onion(s)
• 1 bunch of flat-leaf parsley
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cook the bulgur in broth according to the package instructions until soft (tastes better than using water). Finely chop the onion, bell pepper, cucumber, tomatoes, and spring onions and mix with the slightly cooled bulgur. For the dressing, zest and juice the lemon, then mix both with 50 ml vegetable broth, tomato paste, honey, sambal oelek, vinegar, and oil. Crush the garlic cloves and add them to the mixture, season with salt and pepper. Pour the dressing over the salad and mix well. Wash and finely chop the parsley, then add it to the salad. It should sit for a good 30 minutes, then it’s ready. Tastes great, for example, on a barbecue, and is low in calories.