Bulgur salad with melon and peppers

Ingredients for 2 servings:

• 100 g bulgur, coarse-grained
• 280 ml vegetable stock, approx.
• cumin
• 150 g Charentais melon, flesh weighed
• 1 bell pepper(s), red
• 3 spring onions
• ½ bunch flat-leaf parsley
• 4 sprigs of mint, amount to taste
• 2 tbsp lemon juice
• 2 tbsp olive oil
• salt and pepper
• Harissa

Instructions

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

vegan, summery

Bring the vegetable stock to a boil, add the bulgur, bring back to a boil, add the cumin, and cook over low heat for about 15 minutes according to the package instructions; the liquid should be absorbed. Remove from the heat, transfer to a bowl, and let cool. Peel the peppers, if necessary, and remove any white membranes and seeds. Dice the peppers and melon. Trim and wash the spring onions and cut into rings. Rinse the parsley and mint, shake dry, pluck from the stems, and finely chop. Make a dressing with lemon juice, salt, pepper, harissa (careful: it’s hot!), and oil. Mix with the bulgur, vegetables, and herbs. Let the salad marinate for about half an hour, then season to taste before serving. If the meal isn’t vegan or vegetarian, the salad also goes well with grilled fish or meat.