crumbly bulgur salad

Ingredients for 1 servings:

• 85 g bulgur
• 200 ml water
• some salt
• 200 g tomatoes, half yellow and half red
• 1 clove(s) garlic
• 2 tbsp vinegar (fruit vinegar)
• 2 tbsp water
• 1 dashes Stevia or a pinch of sugar
• herbal salt
• chili flakes
• Pepper, freshly ground
• 1 bunch of chives
• ½ bunch garlic – chives, otherwise increase the amount of chives
• 2 tbsp olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

with tomatoes and chives

Bring the bulgur to a boil in a saucepan with the water and salt, then simmer for 2-3 minutes. Remove from the heat and cover to allow to swell. Peel the garlic and finely dice. In a bowl, make a salad dressing using vinegar, water, stevia, herb salt, garlic, chili flakes, and pepper. Add the swollen bulgur and mix thoroughly. Wash the tomatoes, remove the stems, and cut into smaller pieces. I used cherry tomatoes and sometimes just halved them, or left them whole for the very small ones. Wash the chives and garlic chives and cut them into fine rolls/pieces. Carefully add the tomatoes, chives, and garlic chives and mix to combine. Finally, add the olive oil and mix thoroughly again.