Bulgur Melon Salad
Bulgar is considered a staple food in the Middle East. The coarse wheat grain contains almost no fat.
Ingredients
- 60 g bulgur
- Salt
- 150 g mini cucumbers (1 mini salad cucumber)
- 150 g Yogurt (1.5% fat)
- 5 stems mint
- 2 cloves garlic
- 2 tsp Olive oil
- 700 g watermelon
- 0.5 bunch flat-leaf parsley
- 1 lemon
- Cayenne pepper
Instructions
-
1.
Add bulgur to 200 ml boiling water, season with salt and cover; simmer for about 20 minutes over medium heat.
-
2.
Meanwhile, peel the cucumber, cut it lengthwise in half, remove seeds, and grate it roughly on a box grater.
-
3.
Squeeze the grated cucumber well by hand and mix it into a small bowl with the yogurt.
-
4.
Wash the mint, shake dry, pluck the leaves, finely chop them, and stir into the yogurt.
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5.
Peel the garlic and press it through a garlic press into the yogurt. Stir in 1 tsp olive oil and season with salt.
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6.
Transfer the cooked bulgur to a bowl and let it cool while stirring occasionally.
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7.
In the meantime, cut the watermelon into about 2 cm thick slices. Peel the slices, remove seeds, and cube them into roughly 2 cm pieces.
-
8.
Wash the parsley, shake dry, pluck the leaves, and fold them with the melon into the bulgur.
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9.
Squeeze the lemon and whisk together 3 tbsp lemon juice with salt, cayenne pepper, and remaining olive oil. Mix this into the bulgur and let it sit for 10 minutes. Taste again and serve with mint tzatziki.
