Monika's light oriental bulgur salad with shrimp

Ingredients for 2 servings:

• 100 g bulgur
• 200 ml vegetable broth, strong, boiling
• 1 small bell pepper(s), red
• 1 small bell pepper(s), green
• 1 tbsp olive oil
• 400 g shrimp(s) or feta cheese in pieces
• 100 g pea pod(s), fresh or frozen
• 50 ml water
• ½ small field cucumber(s) or snake cucumber, max. 150 g
• 150 g natural yogurt, preferably full fat 3.8%
• 1 tsp salt
• 3 tbsp lemon juice
• 1 tsp oil (pepperoncini oil)
• 1 tsp, leveled coriander powder
• ½ tsp, leveled cumin powder
• 1 bunch mint, fresh

Instructions

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

simple, quick, also vegetarian possible, summery fresh

Boil the bulgur in the vegetable stock for 3 minutes, then turn off the heat and let it swell for 15-20 minutes. Let it cool for another 15-30 minutes. If you want to do this, transfer it from the pot to the salad bowl. In the meantime, fry the shrimp with a tablespoon of olive oil for one minute. Set aside to cool. Shell the fresh pea pods and boil or blanch the peas briefly (30 seconds) in a very small amount of water in a saucepan, then let it cool. For frozen peas, thawing is sufficient. In the meantime, cut the bell peppers and cucumber into edible strips or cubes as desired. Then blend the yogurt, salt, lemon juice, chili oil, cumin, and coriander into a hearty, slightly oriental yogurt sauce. Mix the cooled bulgur with all the ingredients and the yogurt sauce, let it sit for a moment, then serve with fresh mint. Tips: If you can’t find chili oil, you can also mix some chili flakes, 1-2 dashes of Tabasco, and regular salad oil and use it instead. This salad is also great to prepare in advance and take with you in the summer. Just keep the yogurt sauce separate until ten minutes before serving, then mix it in to prevent the bulgur from becoming mushy.