Bulgur Fennel Salad with Mint

Ingredients

• 150 g bulgur
• 2 bulbs fennel
• 500 ml Mediterranean vegetable broth
• 1 Garlic clove
• Salt
• 1 tsp dried chili flakes
• 250 g red onion (3 red onions)
• 1 tsp Rapeseed oil
• 1 tbsp cane sugar
• 750 g cucumber (1.5 cucumbers)
• 150 g Yogurt (3.5% fat)
• 0.5 bunch mint
• 0.5 lemon

Instructions

1. 1.

   Place bulgur in a sieve, rinse and drain.

2. 2.

   Wash, trim, halve fennel and cut into ~1 cm cubes.

3. 3.

   Bring vegetable broth to a boil, add bulgur. Peel garlic and press through a garlic press into the bulgur. Bring to a boil and simmer covered on low heat for about 3 minutes.

4. 4.

   Add fennel, cook another 3 minutes. Remove from heat, season with salt and chili flakes, transfer to a bowl and let cool.

5. 5.

   Meanwhile, peel red onions and slice thinly. Heat oil in a pan. Sauté onions briefly while stirring, then cover and cook on medium heat for 5 minutes.

6. 6.

   Sprinkle onions with cane sugar, stir to caramelize slightly, place on a plate and let cool.

7. 7.

   Wash, trim cucumbers and cut lengthwise in half. Scrape out seeds with a teaspoon and put into a mixing bowl. Dice cucumber.

8. 8.

   Add yogurt to the cucumber seeds in the bowl and blend with an immersion blender. Add cucumber mixture to the bulgur.

9. 9.

   Wash mint and shake dry, pluck leaves and set aside. Slice remaining mint finely and stir into the bulgur.

10. 10.

    Squeeze half a lemon. Season the bulgur-fennel salad with salt, pepper and 3–4 tsp lemon juice as desired. Pack for transport in a ~2 L fresh‑keep container. Store caramelized onions and mint leaves separately in large or several small screw‑top jars and add them over the salad before serving.