Bulgur salad with cucumber, corn and blueberries

Ingredients for 2 servings:

• 100 g bulgur
• 1 small cucumber(s), organic
• 150 g corn kernels, cooked
• 100 g blueberries
• 1 tbsp flat-leaf parsley
• 2 tbsp lemon juice
• 1 tsp honey
• 1 chili pepper(s), amount depending on spiciness and taste
• ½ onion(s), red
• salt and pepper
• cumin
• 2 tbsp olive oil
• possibly vegetable broth, cold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cook the bulgur according to the package instructions, drain, and let cool. Wash the cucumber, halve it lengthwise, and scrape out the seeds with a teaspoon. Cut the cucumber flesh into thin half-moons and fold it into the bulgur along with the corn kernels, washed blueberries, and chopped parsley. For the dressing, mix the lemon juice, honey, salt, pepper, and cumin. Whisk in the olive oil and add the deseeded, finely chopped chili pepper and onion. Add the dressing to the bulgur mixture and season to taste. If the salad is too dry, add more cold vegetable stock a spoonful at a time. Tip: Use vegetable stock instead of water to cook the bulgur for a more savory flavor.