Vegan bulgur salad with tomatoes

Ingredients for 2 servings:

• 1 cup bulgur
• 2 bell peppers, red
• 1 large onion(s)
• 2 garlic cloves, young
• 1 handful of cocktail tomatoes
• 250 g tomatoes, pureed
• 1 handful of tomatoes, dried
• 3 dashes of lemon juice from the plastic lemon
• salt and pepper

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

quick, easy, to enjoy hot and cold

Place the bulgur in a saucepan with 2 cups of water and bring to a boil briefly. Cover and simmer on low heat. Remove the pan from the heat. Cut the bell pepper into approximately 1 cm cubes. Halve the cherry tomatoes. Thinly slice the sun-dried tomatoes. Finely dice the onion. Finely dice the garlic cloves and sauté the ingredients vigorously in olive oil. Deglaze with the passata and season generously with salt and pepper. Stir in the cooked bulgur. Season to taste with lemon juice and any desired spices. The bulgur salad can be served hot, warm, or cold.