Colorful bulgur salad

Ingredients for 2 servings:

• 1 cup bulgur, approx. 90 g
• 2 cup(s) water, hot
• ½ tsp vegetable stock powder
• 1 pinch of herbal salt
• ½ tsp turmeric
• 5 m.-large cocktail tomatoes
• ½ cucumber(s), green
• 1 handful of basil leaves
• 1 handful of garden cress
• 1 small shallot(s)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 30 minutes

colorful summer salad and grilled side dish

Bring the bulgur to a boil with water, herb salt, turmeric, and stock powder. Then reduce heat to low and let it swell for 10 minutes. Transfer to a bowl and let cool. Meanwhile, deseed the tomatoes and chop into small pieces. Finely dice the shallot. Peel the cucumber, quarter it lengthwise, remove the seeds, and cut into small cubes. Finely slice the basil leaves and garden cress. Mix the oil with the lemon juice. Carefully combine everything and season with salt and pepper. Cover and refrigerate for 1-2 hours, stir thoroughly, and enjoy.