Turkish-style bulgur vegetable salad

Ingredients for 4 servings:

• 200 g bulgur
• 300 ml water, boiling
• 12 cherry tomatoes
• 2 bell peppers, yellow
• 1 small cucumber(s)
• 1 bunch of spring onions
• ½ bunch parsley
• ½ bunch mint
• 2 tbsp paprika paste or tomato paste
• 2 tbsp lemon juice
• 4 tbsp olive oil
• 1 pinch(s) of cayenne pepper
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

like on holiday in Turkey

Place the bulgur in a heatproof bowl and pour over the boiling water. Mix well, then cover and let stand for 30 minutes. Meanwhile, clean and wash the tomatoes, bell peppers, cucumber, and spring onions. Halve the tomatoes, finely dice the bell peppers and cucumber, and thinly slice the spring onions. Rinse the parsley and mint, shake dry, and finely chop the leaves. For the dressing, mix the bell pepper or tomato paste with lemon juice and olive oil and season with cayenne pepper, salt, and pepper. Fluff the bulgur with a fork. It should still have some bite and the water should be completely absorbed. Mix the dressing thoroughly into the bulgur. Once the bulgur is completely cool, fold in the finely chopped vegetables and chopped herbs, and let the salad sit in the refrigerator for a while. Adding chickpeas turns this salad into a filling main course. Drain a small can (approx. 220 g drained weight) of chickpeas, rinse and mix in.