Lebanese-style tomato and parsley salad

Ingredients for 4 servings:

• ½ cup bulgur, instant, approx. 100 g
• ½ cup vegetable broth, e.g. homemade
• 1 small shallot(s)
• ½ bunch of fresh parsley, approx. 125 – 200 g
• 2 tbsp linseed oil, approx. 20 g, or olive oil
• 1 tbsp Balsamic vinegar, dark
• 1 tbsp lemon juice concentrate
• 1 tsp turmeric powder or 2 tsp
• 1 pinch(s) black pepper
• ¼ tsp thyme
• 1 pinch of Himalayan salt
• 1 pinch(s) brown sugar
• 5 drops of Tabasco, green
• 3 plum tomatoes, ripe

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 8 minutes; Total time approx. 1 hour 23 minutes

Bring the vegetable stock to a boil in a pot, add the bulgur and stir. Let it simmer on the warm stove for 5-7 minutes and then let it cool. Finely dice the onions and add them to the bowl. Finely chop the tough parsley stalks and coarsely chop the leaves and mix them with the onions. Add the linseed oil (or olive oil), balsamic vinegar, concentrated lemon juice, salt, pepper and sugar to the bowl and mix well with the vegetables. Optionally, add the thyme, turmeric and Tabasco. Finely dice the tomatoes and stir them into the bowl with the vegetables. Add the cooled bulgur to the vegetables and stir lightly. Let the salad simmer in the refrigerator for 10-60 minutes and serve cold.