Lukewarm bulgur salad

Ingredients for 4 servings:

• 200 g bulgur
• 360 g water, lightly salted
• 350 g zucchini
• 1 bell pepper(s), red
• 150 g mushrooms
• 2 tsp vegetable stock powder
• salt and pepper
• herbal salt
• 3 tbsp rapeseed oil for frying
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 1 tbsp spice mix (Dukkah – can also be omitted)
• 2 tbsp mixed garden herbs
• 1 tbsp peanuts, chopped, to taste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 7 minutes; Total time approx. 27 minutes

with vegetables

Rinse the bulgur thoroughly, simmer uncovered in 360g of lightly salted, boiling water for 7 minutes, or until the liquid is absorbed. Meanwhile, prepare the vegetables. Halve and slice the zucchini. Peel and chop the bell peppers. Peel and quarter or slice the mushrooms. Sauté the vegetables and mushrooms one after the other in rapeseed oil, season with herb salt, and place in a bowl. Drizzle with balsamic vinegar and mix with the bulgur. Add the dukkah and chopped herbs and mix with the olive oil. Stir in chopped peanuts, if desired.