Bulgur salad with dried plums and tomatoes

Ingredients for 4 servings:

• 500 ml water
• 200 g bulgur
• 1 tsp vegetable stock powder
• 100 g dried tomatoes
• 200 g cocktail tomatoes
• 1 bunch of spring onions
• 1 bunch of parsley
• 8 prunes
• 6 mint leaves
• 2 tbsp vinegar
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Pour 500 ml of water into a pot, stir in the bulgur and vegetable stock, and let it swell over medium heat for 15 minutes (follow the bulgur’s preparation instructions). Cut the sun-dried tomatoes into small pieces, add to the bulgur, and cook for another 5 minutes. Empty the cooked bulgur from the pot into a bowl and let it cool. In the meantime, wash and halve the cherry tomatoes. Trim and wash the spring onions and slice them into fine rings. Wash, dry, and finely chop the parsley. Cut the prunes into small pieces. Mix together a dressing from vinegar, mint, salt, and pepper. Add all ingredients to the bulgur in the bowl and mix. Let the salad sit for 30 minutes. If desired, you can also serve it with natural yogurt with mint.