Turkish bulgur salad

Ingredients for 12 servings:

• 200 g bulgur
• 1 liter of broth or water
• 1 small can of kidney beans
• 3 bell peppers, red, green and yellow
• 1 small zucchini (green or yellow)
• 2 spring onions
• 1 small cucumber(s)
• 1 bunch of parsley
• 6 tbsp olive oil
• 6 tbsp lemon juice or balsamic vinegar
• 1 tbsp tomato ketchup
• 3 cloves garlic
• ¼ tsp paprika powder
• ½ tsp sugar
• ½ tsp salt
• 1 pinch(s) of chili powder or a few dashes of Tabasco
• cumin
• coriander
• Lemon(s) – zest, grated
• 1 small can of corn
• 1 small can of chickpeas
• 1 small can of chili beans
• 1 bunch of mint

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Rinse the bulgur in a sieve under hot water. Bring the broth to a boil with 1 teaspoon of salt and ½ teaspoon of pepper. Pour in the bulgur and bring back to a boil. Reduce the heat to 3 and let the wheat swell for about 20 minutes with the lid tilted (if the liquid has already evaporated and the bulgur isn’t quite tender yet, you can safely add a little more water). In the meantime, peel the zucchini and cucumber. Deseed the bell peppers. Cut everything into small cubes. Heat oil in a pan and lightly fry the diced vegetables (just enough so they’re no longer completely raw; don’t burn them!). Finely slice the spring onions. Open the cans and drain the beans, chickpeas, and corn in a sieve (if using kidney or chili beans in tomato sauce, reserve ½ cup of the sauce for the salad dressing). Wash the parsley and mint, shake dry, and chop finely. Peel the garlic cloves and crush them in a mortar with a pinch of salt, or press them with a garlic press. Place the salad dressing ingredients in a small jar with a screw lid and shake well. Drain the swollen bulgur wheat in a sieve. Place the beans, chickpeas, corn, vegetables, parsley, mint, and bulgur wheat in a large bowl, pour the salad dressing over them, and mix gently. The salad can be served lukewarm; it doesn’t need to be allowed to cool completely.