Colorful bulgur salad with yoghurt-garlic dip

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Put Bulgur in a sieve and rinse under cold water. Peel and finely chop the onion. Heat the oil in a pot. First sauté the diced onion for 1-2 minutes, then add Bulgur. After approx. 2 minutes, deglaze with 250-300 ml water, cover and cook for 20-25 minutes until soft (water should be completely boiled).

2. 2

   Put Bulgur in a bowl and let it cool down. Wash the cucumber and cut into small cubes. Halve, clean, wash and cut the bell peppers into small cubes. Wash and clean spring onions and cut them diagonally into thin rings. Wash parsley, pluck leaves from 4 stems and cut into strips. Put some parsley aside for the yoghurt. Add vegetable cubes, spring onion rings, parsley, lemon juice and olive oil to the bulgur and mix. Season salad with salt and pepper. Peel the garlic and press it through the garlic press. Mix yoghurt and garlic.

3. 3

   Put some parsley aside for the yoghurt. Add vegetable cubes, spring onion rings, parsley, lemon juice and olive oil to the bulgur and mix. Season salad with salt and pepper. Peel the garlic and press it through the garlic press. Mix yoghurt and garlic. Season with salt, pepper and 1 pinch of cinnamon and sprinkle with parsley. Arrange salad and garnish with parsley

4. 4

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
380 kcal

CARBS
44 g

FATS
26 g

PROTEINS
10 g