Greek Bulgur Salad

Ingredients

• 75 g bulgur
• Salt
• pepper (ground)
• 2 lemons (juice)
• 75 ml olive oil
• 0.5 bunch parsley (chopped)
• 25 g chopped mint
• 1 bunch spring onions
• 3 tomatoes
• 0.5 cucumber
• 0.5 red bell pepper
• 0.5 yellow bell pepper
• 0.5 green bell pepper
• 100 g reduced-fat feta cheese
• 4 tbsp black olives
• 1 large romaine lettuce leaf (or Chinese cabbage leaf for serving)
• Mint leaves (for garnish)

Instructions

1. 1.

   Pour boiling water over the bulgur, soak for about 20 minutes, then drain and let it rest. Transfer the bulgur to a bowl, season with salt and pepper, stir in olive oil and lemon juice, and let it sit for 30 minutes.

2. 2.

   Wash, trim, and finely chop the spring onions. Wash, de-seed, peel off the white skins of the bell peppers, and dice them. Briefly blanch the tomatoes, shock them, peel, quarter, remove seeds, and cut into wedges. Peel the cucumber, halve lengthwise, scrape out the seeds, and cube it.

3. 3.

   Stir parsley, chopped mint, bell peppers, cucumbers, and spring onions into the bulgur, taste, arrange on a lettuce leaf, scatter olives over it, and serve garnished with tomatoes, feta cheese, and mint leaves.