Bulgur salad in a glass

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Put Bulgur in a sieve, rinse cold and drain. Put Bulgur in 600 ml boiling salted water, bring to the boil again and simmer for about 7 minutes at low heat without lid (the liquid should then be completely absorbed).

2. 2

   Meanwhile peel garlic and chop finely. Clean, wash and cut the chillies into fine rings (caution: since the seeds are added to the salad, it will be a fiery affair). Take Bulgur from the stove.

3. 3

   Stir in garlic, chilli, tomato paste and oil. Season to taste with salt, cayenne pepper and turmeric (alternative: curry powder). Let cool for about 20 minutes.

4. 4

   Wash and quarter the tomatoes and remove the flesh. Finely dice the tomatoes. Cut avocados in half, stone them and remove the flesh from the skin with a tablespoon. Finely dice the flesh as well.

5. 5

   Roughly pluck the mozzarella with your hands. Wash basil, shake dry, pluck off leaves and chop coarsely. Mix tomatoes, avocado, mozzarella and basil with the spicy bulgur. Season again with salt, cayenne pepper and turmeric.

6. 6

   Then pour it into jars and off you go!