Bulgur Tomato Salad with Feta

Ingredients

• 200 g bulgur
• 0.5 lemon (juice)
• 500 ml broth
• 100 g sun‑dried tomatoes (in oil)
• 1 cucumber
• 2 shallots
• 200 g canned chickpeas
• 1 handful parsley
• 2 sprigs Mint
• 4 tbsp olive oil
• 2 tbsp white wine vinegar
• Salt
• Lemon juice
• black pepper (freshly ground)
• 4 tomatoes
• 200 g sheep cheese

Instructions

1. 1.

   Bring the bulgur to a boil with lemon juice and vegetable broth, then turn off the heat and let it stand covered for about 20 minutes. Chop the sun‑dried tomatoes. Peel the cucumber, cut it lengthwise in half, remove the seeds and dice the flesh into small cubes. Peel and dice the shallots. Rinse the chickpeas and drain well.

2. 2.

   Wash the herbs, shake them dry, pluck the leaves and chop.

3. 3.

   Combine the bulgur with the prepared vegetables, herbs, olive oil and vinegar, then season with salt, lemon juice and pepper.

4. 4.

   Wash the tomatoes, remove the stems and cut into wedges. Crumble the sheep cheese and serve both together with the bulgur salad in bowls.