Tomato-cucumber-bulgur salad

Name: Tomato-cucumber-bulgur salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 TABLESPOON Sesame; 200 g Bulgur (pre-cooked wheat groats); 600 ml Vegetable broth (instant); some stem(s) Mint; 300 g Skimmed milk yoghurt1 Cucumber; 1 Garlic clove; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Lemon juice; 1 medium cucumber; 500 g Tomatoes; 1 Onion; 2-3 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Lemon; 7-10 Tbsp Mint and lemon

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 TABLESPOON Sesame
200 g Bulgur (pre-cooked wheat groats)
600 ml Vegetable broth (instant)
some stem(s) Mint
300 g Skimmed milk yoghurt1 Cucumber
1 Garlic clove
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TABLESPOONS Lemon juice
1 medium cucumber
500 g Tomatoes
1 Onion
2-3 TABLESPOONS white balsamic vinegar
7-10 Tbsp Lemon
7-10 Tbsp Mint and lemon

Directions

1
Roast sesame seeds without fat, remove. Cover the bulgur in boiling broth and let it swell for 10-20 minutes (or see package instructions). Leave to cool. Wash mint and chop finely, except for a little bit for garnishing.
2
Stir into the yoghurt. Peel the garlic and press it directly into the yoghurt using a garlic press. Season to taste with salt, pepper and spicy lemon juice. Peel the cucumber, quarter it lengthwise and cut into cubes.
3
Wash the tomatoes and cut them into pieces. Peel and chop the onion. Mix everything with bulgur and vinegar. Arrange salad in portions with yoghurt sauce and sprinkle sesame seeds over it. Garnish with remaining mint and possibly lemon wedges.
4
Fresh flat bread tastes good with it.