Bulgur salad with goat cheese

Ingredients for 4 servings:

• 150 g bulgur
• salt and pepper
• 4 tomatoes
• 1 cucumber(s)
• 4 spring onions
• 1 tbsp parsley, flat, finely chopped
• 2 tbsp lemon juice, approx.
• 5 tbsp olive oil
• 4 cheeses (goat cheese slices of 40 g each, e.g. Picandou)
• 8 slices of ham (Serrano), thinly sliced

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Cook the bulgur in salted water according to the package instructions for about seven minutes. Pour into a sieve and let cool. Quarter the tomatoes, remove the stems and seeds, and finely dice the flesh. Peel the cucumber, halve lengthwise, and remove the seeds. Finely dice the flesh. Trim the spring onions, rinse briefly, shake dry, and cut into thin rings. Mix everything with the bulgur. Add the parsley, lemon juice, and three tablespoons of oil. Season with salt and pepper. Let it sit for at least two hours. Wrap the goat cheese slices in Serrano ham. Just before serving, fry in the remaining oil until the Serrano is browned. The cheese should not drip off. Serve on top of the salad. Tip: If you want to serve the salad as a purely vegetarian option, you can place the goat cheese slices on baking paper or beef tomato slices and heat them in the oven until lightly browned.