Herb Bulgur Salad

Ingredients

• 250 g bulgur
• 500 ml vegetable broth
• 100 g dried tomatoes
• 150 g chickpeas (canned; drained weight)
• 1 small cucumber
• 2 shallots
• parsley
• mint
• 1 tbsp Olive Oil
• 2 tbsp white wine vinegar
• Salt
• Pepper
• 4 tomatoes
• 80 g Sheep Cheese

Instructions

1. 1.

   Squeeze half a lemon. Bring bulgur with lemon juice and vegetable broth to a boil in a pot and cook according to package instructions.

2. 2.

   Meanwhile, chop the dried tomatoes. Drain the chickpeas and finely chop them. Peel the cucumber, halve it, remove the seeds, and dice the flesh very small. Peel the shallots and also dice them small. Wash parsley and mint, shake dry, and chop the leaves.

3. 3.

   Mix the prepared ingredients with olive oil and white wine vinegar, then combine with the bulgur and season with salt and pepper.

4. 4.

   Wash the tomatoes, cut off the stems, and dice the flesh. Crumble the sheep cheese. Mix the tomatoes and sheep cheese with the bulgur and serve in bowls.