Bulgur salad

Ingredients for 4 servings:

• 300 g bulgur
• 600 ml vegetable stock
• 1 avocado(s)
• 1 bell pepper(s), red or yellow
• 150 g feta cheese
• 1 lemon(s), juice
• 3 tbsp liquid honey
• cumin
• Salt
• pepper
• ½ bunch mint, fresh
• 1 dash of olive oil
• n. B. garlic

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

with avocado, mint and lemon-honey dressing

Bring the bulgur to a boil with the vegetable stock, simmer for about 5 minutes, and then let it swell until it’s al dente. Meanwhile, dice the avocado, bell pepper, and feta. If I have tomatoes that need to be used up, I chop them up too. Chop the mint. The lemon juice should be added as soon as the avocado is diced, so it doesn’t turn brown. Now add the oil, honey (agave syrup is also delicious), salt, and pepper. The cumin is important; it really gives it the flavor. Mix everything with the slightly cooled bulgur and let it sit for a good hour. Add a bit of garlic if you like.