Tomato-cucumber salad with bulgur

Name: Tomato-cucumber salad with bulgur
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 TABLESPOON Sesame; 2 TEASPOONS Vegetable broth (instant); 200 g Bulgur (pre-cooked wheat groats); some stem(s) Mint; 300 g Skimmed milk yoghurt; 1 Garlic clove; 7-10 Tbsp salt, white pepper; 1-2 TABLESPOONS Lemon juice; 1 medium cucumber; 500 g tomatoes, 1 onion; 2-3 TABLESPOONS White wine vinegar; 7-10 Tbsp Lemon

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 TABLESPOON Sesame
2 TEASPOONS Vegetable broth (instant)
200 g Bulgur (pre-cooked wheat groats)
some stem(s) Mint
300 g Skimmed milk yoghurt
1 Garlic clove
7-10 Tbsp salt, white pepper
1-2 TABLESPOONS Lemon juice
1 medium cucumber
500 g tomatoes, 1 onion
2-3 TABLESPOONS White wine vinegar
7-10 Tbsp Lemon

Directions

1
Roast sesame seeds without fat, remove. Boil up just under 1/2 l water, stir in stock. Cover the bulgur and let it swell for 10-20 minutes (or see package instructions). Let cool down
2
Wash the mint and chop finely, except for a little to garnish. 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 lemon juice
3
Peel the cucumber, quarter it lengthwise and dice it roughly. Wash tomatoes and cut into pieces. Peel and finely dice the onion. Mix everything with bulgur and vinegar. Arrange salad with yoghurt sauce and sprinkle sesame seeds over it. Garnish with remaining mint and possibly lemon wedge. Flatbread tastes good with it