Ingredients

• 100 g bulgur
• 2 tablespoons extra virgin olive oil
• 1 clove of garlic
• 350 ml broth
• oregano, cumin, chili
• 2 field cucumbers or 1/2 greenhouse cucumber
• 1/2 red bell pepper
• 200 g cherry tomatoes (or a tomato)
• 1 pomegranate
• 100 g salad cheese or feta
• chives, parsley, dill, mint or basil

Preparation

1. Pour a tablespoon of olive oil into a larger pan (one with a lid), add grated garlic, half a teaspoon of oregano, 1/3 teaspoon of cumin and a pinch of chili. Add the raw bulgur and fry, stirring, for about 1 - 2 minutes, until the bulgur is coated with the seasonings and hot.
2. Then pour in the broth, season with pepper and salt if needed. Bring to a boil, cover and cook until the groats absorb all the liquid and are tender, for about 12 minutes. Remove the lid, let any remaining liquid evaporate, transfer to a salad bowl and let cool.
3. Add peeled, diced cucumbers, bell pepper, chopped cherry tomatoes or a diced tomato, pomegranate seeds and diced salad cheese or feta.
4. Add the remaining tablespoon of olive oil, 2 tablespoons chopped chives, a tablespoon each of chopped parsley, dill, and basil or mint. Season with pepper and mix.