Bulgur Salad with Parsley

Ingredients

• 500 ml vegetable broth
• 250 g bulgur
• 250 g cocktail tomatoes
• 6 Spring Onions
• 1 handful parsley
• 3 tbsp Lemon juice
• 5 tbsp olive oil
• Salt
• ground pepper

Instructions

1. 1.

   Heat the broth in a pot, stir in the bulgur, remove from heat and let it soak for about 30 minutes.

2. 2.

   Wash the tomatoes and cut them into halves or quarters depending on size. Wash and trim the spring onions, then slice into thin rings.

3. 3.

   Wash the parsley, shake off excess water, pluck the leaves and finely chop. Mix with lemon juice, olive oil, salt, and pepper, then combine with the vegetables and bulgur. Let it rest for about 20 minutes and adjust seasoning with more salt and pepper before serving.